Finding a new way to cook pasta might seem impossible, and yet, here in this recipe, there’s two fresh ways to transform the pantry staple. First, you’ll toast uncooked spaghetti in olive oil with fragrant saffron, which not only adds nutty flavor to the strands, but also dyes the pasta a gorgeous golden hue. Then, you’ll cook the pasta in the same pan with water and wine, but unlike the one-pot pasta recipes of late, the next step is to drain and toss the hot pasta with fresh raw yellow squash and tomatoes. Add lemon and basil and the result is something refreshingly modern. Serve with the remainder of the wine you used to cook the pasta.