Take a pound of zucchini and cut into slices. In a frying pan put extra virgin olive oil and garlic, add the zucchini and a pinch of salt. Cook for about 10 minutes. Remove the garlic cloves and add 0.10 g. saffron put in infusion in half glass of warm water an hour before. Pepper to taste. Cook the trofie, drain them but not too much and sauté in a pan along with the zucchini. Serve the pasta with extra virgin olive oil and pecorino cheese.