Pennette with Zucchini and Saffron

Pennette pasta with zucchini & saffron: Try it as is or add sour cream for a creamy kick. Preparation: Bring 3 and 1/5 cups (0.75Liter) water and 4 tbsp oil to a boil in large, non-stick skillet or pan. Add the contents of the package and stir over medium heat for 1 minute. Cover and cook for 12 minutes or until most of the water has absorbed. Stir spontaneously at convenience during cooking. Season to taste and add saffron, 1 or 2 tbsp warm water and some butter before serving. Useful tips: add 1/2 glass of wine during cooking and 6 minced shrimps before serving. Wine-paring: Genazzano Bianco DOC or white, light body wines. Ingredients: Durum wheat semolina pasta, zucchini, aromatic herbs, saffron, salt.