Angel Hair With Saffron & Fennel Zucchini

• 4 medium zucchini, halved lengthwise,seeds removed,and sliced into 1/4 inch crescents
• 5 tablespoons olive oil
• 3 cloves garlic, minced
• 12 teaspoon fennel seed
• 14 teaspoon powdered saffron
• 3 medium ripe tomatoes, seeded and chopped
• salt and black pepper
• 1 lb angel hair pasta (capellini)
• oregano
• parmesan cheese

1. In a large skillet, saute garlic in olive oil for 2 minutes; add saffron and fennel seeds and saute for 1 minute more.
2. Add zucchini slices and stir to coat thoroughly; cook on medium-low heat for 10 minutes.
3. Add tomatoes, stir together and cook for another 5 minutes, breaking up the tomatoes slightly.
4. Season with salt and pepper to taste.
5. In the meantime, cook angel hair according to package directions: it should only take about 2 minutes.
6. I like to add a little saffron to the pasta water for color and a little extra flavor, but just a pinch.
7. Drain pasta and add to zucchini mixture in the skillet; stir together briefly and serve with a few snips of oregano and a sprinkle of Parmesan cheese.

zucchini, olive oil, garlic, fennel seed, powdered saffron, tomatoes, salt, angel hair pasta, oregano, parmesan cheese

Taken from www.food.com/recipe/angel-hair-with-saffron-fennel-zucchini-96047 (may not work)