Pennette Positano with Zucchini and Saffron EVOO I decided to research and

I decided to research and create one that met some very crucial criteria

Wine: Menfi Chardonnay DOC or medium bodied white wine

but it is also a great oil to use with Dijon mustard in vinaigrettes

marinades and sandwiches

and goat cheese

Pennette Positano with Zucchini and Saffron EVOO I decided to research andDescription Pennette pasta with zucchini & saffron: try it as is or just sour cream. Preparation: bring 3 and 1 5 cups (0. 75Liter) water and 4 tbsp oil to a boil in large non stick skillet or pan. Add the contents of the package and stir over medium heat for 1 minute. Cover and cook for 12 minutes or until most of the water has absorbed. Stir spontaneously at convenience during cooking. Season to taste, add saffron, 1 or 2 tbsp warm water and some