A simple but tasty spaghetti dish.
Serves: 6 Preparation time: 15m Cooks in: 15m Ready in: 30m
½ pound spaghetti # 6
5 courgettes, cleaned well
1 sachet (0,25gr.) Saffron
6 slices Formaela cheese round, 1cm thick. about
2 tsp. tablespoons olive oil
2 tsp. tablespoons fresh butter
salt and pepper
Rub the zucchini in thick side of the grater and pick up the crumbs in a bowl.
In a large saucepan pour plenty of water add salt and saffron. Once it starts to boil add the spaghetti and cook for 7-9 minutes.
In a large skillet add the olive oil and fresh butter. Once hot add the crumbs from the zucchini. Sauté until they begin to smell pleasant and season to taste.
Drain the spaghetti (which will get a nice yellow color from the saffron) and mix well with buttered pumpkin.
In another nonstick skillet cook the six slices of Formaela cheese without adding any oil, until golden brown on both sides. Serve the pasta in six dishes and add in each plate each plate a slice formaela.