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Recipe Name: Asparagus And Fresh Peas In Orange-saffron Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Pound(s) Fettucine, cooked
1 1/2 Pound(s) Asparagus
1/4 Teaspoon(s) Saffron threads
1/4 Cup(s) Olive oil, or more
1 Onion, minced
3/4 Pound(s) Fresh peas, in pods shelled
about 1-cup
1 Teaspoon(s) Grated Orange Peel
2 Tablespoon(s) Fresh orange juice
1 Teaspoon(s) Salt
Grated parmesan cheese, to
McServing 641 cals 22.2% ff (15.9 g fat) Snap off the tough ends from
the asparagus spears. Cut the spears in half lengthwise (thicker
spears should be quartered), then slice them on the bias into 1-inch
pieces. Steam the asparagus until crisp-tender, about 2 minutes. Set
the cooked asparagus aside. Set a large skillet over medium heat. When
the pan is hot, add the saffron and toast until the threads are
brittle, about 1 minute. Use the back of a spoon to grind the saffron
into a fine powder right in the pan. Add the oil to the pan and heat
briefly Add the onion and saute until translucent, about 5 minutes.
Stir in the peas, orange zest, and salt and cook until the peas are
tender, about 2 minutes. Stir in the orange juice and the asparagus
and cook just until the asparagus is warmed through, no more than 1
minute. Meanwhile, cook and the pasta, making sure that some water
still clings to the noodles. Toss the hot pasta with the asparagus
sauce. Mix well and transfer portions to warm pasta bowls. Serve
immediately with grated cheese passed separately. Source PASTA E
VERDURA: 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and
all other Noodles BY JACK BISHOP (1996: HarperCollins; Hard cover, no
photographs). A Kitchen PATh review 29 Jun 97; fat content estimated
by MasterCook software. Book Reviews with samples Recipe by: PASTA E VERDURA;
Jack Bishop (1996) Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 372
Calories From Fat: 231
Total Fat: 26.3g
Cholesterol: 37.4mg
Sodium: 1919.5mg
Potassium: 571.7mg
Carbohydrates: 15.4g
Fiber: 2.2g
Sugar: 2.3g
Protein: 22g

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