Penne with cream of courgettes, saffron and parmesan
Procedure
Ingredients · Servings 2
- 200 g Penne rigate
- 1 sachet of saffron
- 60 g grated and flaked Parmesan cheese
- Menta
- Baby
- Sale
- Extra virgin olive oil
- Onions
- Zuchinis
Method · 25 min
- Pour the resulting cream into the pan with the zucchini. Drain the pasta in the same pan and stir. Remove from the heat, add the grated Parmesan cheese...
- Pour the resulting cream into the pan with the zucchini. Drain the pasta in the same pan and stir. Remove from the heat, add the grated Parmesan cheese...
- Pour the resulting cream into the pan with the zucchini. Drain the pasta in the same pan and stir. Remove from the heat, add the grated Parmesan cheese...
- Pour the resulting cream into the pan with the zucchini. Drain the pasta in the same pan and stir. Remove from the heat, add the grated Parmesan cheese...
- Pour the resulting cream into the pan with the zucchini. Drain the pasta in the same pan and stir. Remove from the heat, add the grated Parmesan cheese...
- Pour the resulting cream into the pan with the zucchini. Drain the pasta in the same pan and stir. Remove from the heat, add the grated Parmesan cheese...
Pour the resulting cream into the pan with the zucchini. Drain the pasta and stir it into the same pan.
Remove from the heat, add the grated Parmesan cheese, a few mint leaves, and we're ready to serve.
First, wash the zucchini and dice them. Add a drizzle of oil to a pan, along with the chopped onion and zucchini. Season with salt and cook for about 5 minutes over medium heat. Add a little hot water and bring to a boil.
Boil the pasta, I chose penne.
Transfer some of the courgettes to a container and blend them together with the saffron dissolved in a cup of hot water, the grated Parmesan cheese, a few mint leaves, salt and pepper.
Add some parmesan shavings and hurry to the table to enjoy this super creamy and colorful first course.
