Pennette pasta with zucchini & saffron: try it as is or just add sour cream.
Preparation: bring 3 and 1/5 cups (0.75Liter) water and 4 tbsp oil to a boil in large non-stick skillet or pan. Add the contents of the package and stir over medium heat for 1 minute. Cover and cook for 12 minutes or until most of the water has absorbed. Stir spontaneously at convenience during cooking. Season to taste, add saffron, 1 or 2 tbsp warm water and some butter before serving.
Useful tips: add 1/2 glass of wine during cooking and add 6 minced shrimps before serving.
Wine-paring: Genazzano Bianco DOC or white, light body wines.
Ingredients: durum wheat semolina pasta, zucchini, aromatic herbs, saffron, salt.
7 oz, 2 servings
