Linguini and Vegetables in Saffron Broth

A few weeks ago at a restaurant in Bloomington I had a dish similar to this. My only compaint was it didn't have enough veggies! The sauce was also a cream sauce, so I took the cream out and left it in the broth. It was a bit slurpy, but absolutely delicious. For the pasta, I tried a 3:1 whole wheat to all purpose, which turned out much better than I anticpated!

Linguini with Vegetables in Saffron Broth

1 c. whole wheat flour

1/3 c. AP flour

2 eggs

8 oz. cremini mushrooms, quartered

2 c. vegetable stock

1/2 tsp. saffron threads (a hefty pinch)

4 c. baby spinach leaves

1 15 oz. can artichoke hearts, halved

1 roasted yellow bell pepper, peeled and sliced

1/2 c. halved cherry tomatoes

1/2 c. crumbled feta

salt and pepper

Follow this guide on how to make fresh pasta with the first 3 ingredients listed

Heat a deep saute' pan over medium heat.
Add 1 tbsp. EVOO and mushrooms.
Sweat for 4-5 minutes, add broth and saffron.
Bring to a simmer.
Add the spinach and wilt into the broth (or to remove a bit of the biterness, saute' in a seperate pan and then add to the broth).
Cook pasta, drain, add to the broth along with peppers and artichokes.
Plate with a slotted spoon, add a splash of broth over top.
Top with cherry tomatoes and feta.