• 350gr of radiatori pasta (or short pasta of your choice)
  • 1 shallot
  • 1 carrot
  • 1 zucchini
  • 1 tuft of green beans
  • a handful of peas
  • 2/3 tomatoes
  • 1 or 2 sachets of saffron
  • oil and parmisan


Fry the chopped shallot, add sliced carrot, peas, green beans, zucchini (cut julienne style), make everything cook over medium heat and add 1 or 2 sachets of saffron. In the meanwhile cook the pasta and once it’s ready pass it on a skillet with all the vegetables. Add parmesan cheese and the meal is ready.

by Giacomini.