• Cooking Time:
  • Servings: 4
  • Preparation Time:


It's a healthy, light dish. Flavoured and scented with saffron and orange zest.


  • 320 g linguine
  • 3 zucchini
  • 10 cherry tomatoes
  • 100 ml dry white wine
  • a package of saffron (0,1 g)
  • 1 orange
  • Extra vergin olive oil
  • salt, pepper


  • Wash and dry zucchini. Slice them thinly lenghtwise, best with a mandoline.
  • Melt saffron in wine, add 2 tablespoons of EVOO, finely grated orange zest, salt and pepper to your taste.
  • Put the sliced zucchini into a ziplock bag and pour in the saffron marinade. Leave the zucchini infused in the marinade for 30 minutes, turning the bag often.
  • Remove the zucchini from the marinade and filter the liquid into a small saucepan.
  • Grill the zucchini in a grilling pan, and place them in a skillet you will use later to toss the pasta.
  • Bring the marinade to a boil and let it simmer until it's reduced by half.
  • Peel the tomatoes, cut them into wedges, remove seeds and add to the skillet with zucchini.
  • Cook linguine in salty water until al dente, drain them and add to the skillet with zucchini and tomatoes. Add the wine and saffron reduction and toss the pasta.
  • I added a tablespoon of oil, too because it seemed a bit dry. Serve and enjoy.

Author Credit: Cucina Moderna magazine

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