Courgette, Speck and Saffron Pasta

This evening's dinner comes from here and is entitled "BUTTERFLY with ZUCCHINI, SPECK AND SAFFRON". Our take on it was as follows:

1. 400g Short pasta - recipe calls for Farfalle (Butterfly shaped pasta) but we used pipe rigate
2. 3 courgettes sliced in discs
3. 3 tsps olive oil
4. 1 small onion chopped
   
5. 150g speck thickly sliced into strips
   
6. salt and pepper
7. 1 packet saffron (approx 1 tsp)
8. Paprika (optional)
   

1. Boil a pot of hot water, add salt and then the pasta. Cook until al dente.
   
2. In a large frying pan, add 2 tsps of oil and the courgettes and some salt.
3. When they are cooked and golden, remove from the pan
4. Add the last tsp of oil to the pan followed by the onion and speck for 2 - 3 mins
5. Remove from the heat, then add the courgettes, pepper and saffron to the speck and onion in the pan
6. Drain the pasta and add it to the pan. Mix and add the paprika if desired.