Imagine twirling your fork into a plate of golden-hued linguine, infused with the exotic whispers of saffron and bright, zesty orange notes, while tender spring vegetables dance alongside each bite. This isn't just another pasta recipe—it's a culinary journey that transforms simple ingredients into a restaurant-worthy masterpiece right in your own kitchen. Prepare to elevate your cooking game and impress even the most discerning food lovers with this stunning Linguine with Spring Vegetables and Orange Saffron Butter.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz linguine
- 1 cup asparagus, chopped
- 1 cup peas
- 1/2 cup butter
- 1/4 tsp saffron threads
- 1 orange, zested and juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt to the water.
- While waiting for the water to boil, prepare the vegetables. Trim the woody ends of the asparagus and chop into 1-inch pieces. Measure out the peas.
- In a small bowl, crush the saffron threads between your fingers and steep them in 2 tablespoons of hot water. Let sit for 5-10 minutes to release their full flavor and golden color.
- Zest the entire orange, then juice it. Set both zest and juice aside.
- Add linguine to the boiling water and cook according to package instructions, typically 8-10 minutes, until al dente.
- During the last 3 minutes of pasta cooking, add the chopped asparagus and peas directly to the boiling pasta water.
- In a large skillet, melt the butter over medium-low heat. Add the saffron water, orange zest, and orange juice. Whisk to combine and create a fragrant sauce.
- Reserve 1/2 cup of pasta cooking water, then drain the linguine and vegetables in a colander.
- Add the cooked linguine and vegetables directly to the skillet with the saffron-orange butter. Toss gently to coat, adding reserved pasta water if needed to create a silky sauce.
- Season with salt and freshly ground black pepper to taste.
- Plate the pasta and garnish with freshly chopped parsley.
- Serve immediately while hot, enjoying the vibrant spring flavors and aromatic saffron-citrus notes.
Tips
- • Always salt your pasta water generously—it should taste like the sea to properly season your pasta from within. • Use fresh, high-quality saffron threads for the most vibrant flavor and color. • Reserve some pasta water before draining; its starchy magic helps create a silky, clingy sauce. • Don't overcook your vegetables—they should remain bright and crisp, maintaining their spring-like texture. • Crush saffron threads between your fingers to release maximum flavor before steeping. • Serve immediately after tossing to enjoy the sauce at its most luxurious and glossy stage. • For an extra touch of elegance, use a microplane to zest your orange for the most delicate citrus notes.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 12g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 60mg
