Farfalloni zucchine, pancetta e zafferano (butterfly shaped pasta with zucchini, saffron and bacon) is a tasty and appetizing main dish, ideal at any time of the year. Saffron adds a bright fun colour to this dish making it even more inviting!
5 zucchinis- 130g of bacon cut in small cubes - 1 sachet of saffron - 1 onion peeled and chopped - 400g of pasta – APLUVIA Cooking – Gold Line – Special Size butterfly shaped pasta - APLUVIA Cooking – Bio – Green Line extra virgin olive oil - salt and pepper
Wash the zucchinis, remove the ends and cut into thin slices. Take a frying pan or a saucespan and heat two tablespoons of extra virgin olive oil over a medium flame and fry the onion until they are tinged brown. Now add the zucchinis, a ladle of broth, sprinkle with some salt and cook on a low flame for 15 minutes. Then, add the bacon and the saffron, salt and pepper, stir and cook for 5 more minutes. Meanwhile, put plenty of water in a big pan, add salt, bring to boil and cook the pasta. Drain the pasta when it is “al dente” (not overcooked) and put it in the frying pan together with the other ingredients. Add a ladle of drained water, mix all together and serve immediately.
If the zucchinis dry out too much when cooking, add another ladle of broth.
Smoked bacon can be used.
Time: 15-30 minutes