Spaghetti Tomami Zucchetti
#2
vegetarian
main course
easy
Stephanie Türck/Daniela Sonntag
Ingredients for 4 persons
4 small zucchinis
2 spring onions
olive oil
70 ml cream
1/2 teaspoon saffron threads
salt, pepper
TOMAMI #2
30g Parmesan
pink peppe
Instructions
Cut the zucchini into strips (Spaghetti) with the spiral cutter. Cut the spring onions lengthwise in thin strips. Sauté both briefly in olive oil; season with salt and pepper. Add the cream, bring to a boil, stir in saffronand reduce slightly. Season with TOMAMI #2. Serve with freshly grated Parmesan cheese and pink pepper.
