Tortiglioni yellows with zucchini and tomatoes

03719 YELLOW TORTIGLONI with COURGETTES and tomatoes INGREDIENTS 4 PEOPLE 320 g tortiglioni, 2 sachets of Saffron, 300 g courgettes, cherry tomatoes 180 g, 60 g, stale crumbs, 4 tablespoons of olive oil, 1, 5 glass of oliveoil? peanut, 40 g flour, 60 g Parmesan cheese, grated, 1 clove of garlic, 1 sprig of mint, salt.

Check PROCEDURE, wash and dry the courgettes, cut into sticks of half a cm thick and long 3.

Heat the peanut oil in a pan without smoking it.

Flour the zucchini sticks and FRY 3? until they are golden and crisp.

Collect them with a ladle, place on paper towel, sprinkle the pretzels and keep warm between two plates.

Bring to a boil 3 litres of water, add salt and saffron and mix, pour the pasta and gilds it al dente.

Meanwhile, crumble the Crumb.

Cut with scissors into strips 5 mint leaves.

Pour the olive oil in a pan, add the crushed garlic with the Palm of your hand, doratelo, add the tomatoes and cook 2? often turning them until they.

Add the breadcrumbs and Mint, savory.

Bake 1? lively focus.

Drain the pasta, put it into the Pan, stir it, always quick focusing.

Turn, add the zucchini and half grain.

Close the lid, let stand 2?.

Stir, pour into serving dish, sprinkle with the remaining Parmesan cheese, garnish with mint leaves.