Saffron Fennel Pasta with Capers

Fresh and light pasta with unique flavors of saffron, fennel, lemon and capers, topped with a pine nut and panko breadcrumb mix.

8 ounces linguine or fettuccine pasta, gluten free if desired (reserve 1 cup pasta water)
1 tablespoon + 1 teaspoon olive oil, divided
2 garlic cloves, minced
¼ cup pine nuts
½ cup panko breadcrumbs
1 fennel bulb, trimmed and sliced thin, about 2 cups (discard green parts)
¼ cup dry white wine (I used Sauvignon Blanc)
¼ cup saffron
¼ cup capers
½ teaspoon ground sea salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice

View the full recipe at Veggie Chick Recipes →