Linguine with Saffron, Tomatoes and Herbs
This pasta dish is made with a tasty vegetable stock that's simmered with saffron. It's easy to make with vegetables you probably have on hand (see Note). The linguine cooks in the fragrant stock, which turns the pasta bright yellow.Plus: Pasta Recipes and Tips
The recipe can be prepared through Step 3 up to 2 hours ahead. Reheat the asparagus before adding it to the pasta.
To make vegetable stock, combine 5 quarts of water with 1/4 cabbage, 2 carrots, 2 celery ribs, 6 garlic cloves, 1 medium onion, 4 scallions, 1/2 bunch of parsley, 2 bay leaves, 1 teaspoon whole peppercorns and 4 thyme sprigs and bring to a boil. Skim off any foam that rises to the surface. Season with salt and simmer over low heat for 1 1/4 hours. Strain the stock.