Zucchini Spaghetti With Saffron Sauce

1 lb spaghetti
2 cups vegetable broth
2 pinches saffron
1 Tbs extra virgin olive oil
3 small or 2 medium zucchini, cut into small cubes or thinly sliced
6 Tbs butter, cut into 6 pieces
1 cup grated parmesan cheese

1) Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.  Drain, reserving a ladleful of the pasta cooking water.  Set the pasta aside.
2) While the pasta is working, in a medium saucepan, bring the broth and saffron to a boil and cook until reduced to about 1 cup, about 10 minutes.
3) In a medium skillet, heat the olive oil, 1 turn of the pan, over medium-high heat.  Add the zucchini and cook until crisp-tender, about 5 minutes.
4) Scatter butter in bottom of pasta pot.  Add the pasta, zucchini and saffron-infused stock, then add the cheese and toss vigorously for 1 minute to form a yellow, glossy sauce.  Add the reserved pasta cooking water as desired if the sauce is too thick.

Review:  This had a thick, extravagant sauce.  It was almost too rich!  I really loved this, especially since Mike made it for me while I did laundry.  Yay.  :)