Cascadia Noodle Fideuà

1. 1

   Combine the chicken stock, garlic, and saffron in a saucepan. Heat until hot but still safe to touch with a finger. Cover and keep warm over low heat so the saffron can infuse while you continue with the recipe.

2. 2

   Cook and stir the diced pancetta in a cast iron skillet over medium heat until most of the fat has rendered and the pancetta reaches your preferred doneness, about 10 minutes. Remove the pancetta and set aside.

3. 3

   Discard the grease and add 1 tablespoon of olive oil. Cook and stir the carrots, artichoke hearts, and green beans until they begin to soften, then remove them from the pan and set aside. Heat the remaining 1 tablespoon of olive oil in the skillet and stir in the onion. Season with salt and pepper, and cook until the onion is softened, about 10 minutes. Add the tomatoes and cook until the tomato-onion mixture is nearly a paste, 15 to 20 minutes.

4. 4

   Spread the onion mixture evenly over the bottom of the skillet and sprinkle the broken spaghetti pieces evenly on top. Pour in enough saffron broth to cover the noodles, then arrange the pancetta and cooked vegetables over them. Add more saffron broth as needed to cover the vegetables. Bring to a simmer, then reduce the heat to medium-low and cook until the noodles are tender, about 15 minutes.

• Calories 730.91 kcal High
• Protein 38.96 g Good Source
• Carbs 105.49 g Moderate
• Total Fat 18.87 g High
• Saturated Fat 4.75 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 25.56 mg Moderate
• Sodium 1043.11 mg High
• Fiber 10.23 g Good Source
• Sugar 9.98 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 78.4 mg Low Source
• Iron 5.72 mg Good Source
• Potassium 654.04 mg Moderate
• Vitamin A 92.83 mcg_rae Moderate
• Vitamin C 12.54 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅