Garganelli with zucchini
Instructions
Sauté over high heat with the Garlic Zucchini sliced thin (about 2 mm thick), half-cooked add the coarsely chopped flowers.
Once fried Zucchini, add mustard, saffron and cream stirring.
Pour into the Pan noodles cooked al dente and drained well, jump for a few minutes and serve.
Ingredients and dosing for 4 persons
- 600 g of garganelli pasta type
- 2000 g of small zucchini with flowers
- 5 sachets of saffron
- 1 jar of sweet mustard (pots from 125 g)
- 2 cloves of garlic
- 40 cl of cream
- Olive oil extra virgin
- Salt
- Pepper