Saffron-Infused Lemon Linguine with Asparagus

A bright, elegant pasta dish with fragrant saffron, tender asparagus, and a zesty lemon finish that cooks in under 25 minutes.

Cuisine: Italian

Category: Pasta

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 12 oz linguine
• 1 lb, trimmed and cut into 2-inch pieces asparagus
• 1/4 tsp saffron threads
• 3 tbsp olive oil
• 1, zested and juiced lemon
• 3 cloves, minced garlic
• 1, finely diced shallot
• 1/2 cup white wine
• 1/4 cup chicken broth
• 1/4 cup, chopped fresh parsley
• 1/2 cup, finely grated Parmesan cheese
• 1 tsp salt

Instructions

1. Step 1: Bring 4 quarts salted water to a rolling boil in a large pot. Add 12 oz linguine and 1 tsp salt, cooking for 8-10 minutes until al dente; reserve 1/2 cup pasta water before draining.
2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 1/4 tsp saffron threads and 1/2 cup warm water, stirring to dissolve; let infuse for 5 minutes. Add 1 lb asparagus pieces, 3 minced garlic cloves, and 1 diced shallot, sautéing for 3 minutes until asparagus begins to soften.
3. Step 3: Pour in 1/2 cup white wine and 1/4 cup chicken broth, scraping up any browned bits. Simmer for 2 minutes until liquid reduces by half, then add 1/2 cup reserved pasta water, 1/4 cup lemon juice, and 1 tsp lemon zest; cook for 1 minute until sauce coats the back of a spoon.
4. Step 4: Add drained linguine to the skillet with 1/4 cup chopped parsley and 1/2 cup grated Parmesan, tossing vigorously for 1 minute until cheese melts and sauce emulsifies. Season with 1/2 tsp black pepper and additional salt if needed.