15-Minute Saffron and Courgette Pasta
- 150g dried Gigli pasta, cooked according to packet instructions
- 1 large courgette, halved and quartered lengthways, then chopped into 1cm pieces
- 1 tbsp butter
- 1 clove garlic, peeled
- 300ml double cream
- 1/2 tsp salt
- Small pinch saffron
Heat the butter in a large saucepan until foaming. Add the whole garlic clove and courgettes. You want the garlic to flavour the sauce ever so slightly. Sauté for a minute.
Add the cream, and saffron and bring to a gentle simmer. Allow to reduce for five minutes. Remove the garlic.
Add the cooked pasta and combine until coated. Serve piping hot.