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Pasta with Tomato and Zucchini

Pasta with Tomato and Zucchini
25 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
4 small Zucchini
2 Beefsteak tomatoes
4 tablespoons Olive oil
1 finely chopped Garlic clove
1 teaspoon chopped Thyme leaves
1 generous pinch ground saffron
350 grams Penne
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Preparation steps

1

Rinse the zucchini and cut lengthwise into 2 mm (approximately 1/8 inch) thick slices. Cut into thin strips.

2

Blanch the tomatoes in a pot of boiling water, peel, quarter, core and cut into small cubes. Heat the olive oil in a skillet. Add the garlic and cook until fragrant. Stir in the zucchini, thyme and saffron. Add the tomatoes and cook for 2-3 minutes.

Cook the pasta in a pot of boiling salted water until al dente. Drain the pasta, add to the tomato mixture, and toss until thoroughly combined. Serve on plates.