Conchiglie

Ingredients

• 2 Zucchini
• 100 g cold butter
• 100 ml vegetable broth (instant)
• 1 tsp saffron strands
• 2 tbsp freshly grated Parmesan
• 2 tsp lemon juice
• Salt
• freshly ground pepper
• 500 g Conchiglie (shell pasta)

Instructions

1. 1.

   Rinse, clean and slice the zucchini. Heat 2 tbsp butter in a pan, sauté the zucchini slices for 3-5 minutes. Remove zucchini from the pan and set aside.

2. 2.

   Add broth and saffron to the pan and bring to a boil. Whisk in small pieces of butter with a whisk until the sauce thickens; do not let it continue boiling.

3. 3.

   Stir in Parmesan and season with lemon juice, salt, and pepper. Return the zucchini to the sauce and warm briefly.

4. 4.

   Cook Conchiglie in plenty of salted water according to package directions until al dente. Drain and set aside. Mix pasta with the zucchini sauce and serve.