Sedanini pasta with pecorino cheese, zucchini and saffron

chef

Leonardo Pellacani

Serve 6

In a pot of boiling salted water cook the sedanini pasta until  al dente. Meanwhile in a saucepan heat a little extra virgin olive oil and brown the minced garlic; add the Zucchini Sauce, the Pecorino Cheese and the Saffron powder. Drain the pasta and toss it with the prepared sauce. Complete with a sprinkle of chopped parsley and serve.

Use Gluten Free Pasta