Farfalle aglio e olio with zucchini, garlic and Parma ham

Name: Farfalle aglio e olio with zucchini, garlic and Parma ham
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 400 g Noodles (e.g. Farfalle); 7-10 Tbsp Salt; 4 Garlic cloves; 1–2 red chillies; 400 g Courgette; 2-3 stem(s) Basil; 6 TABLESPOONS Olive oil; 8 discs Parma ham (about 15 g each); 40 g Parmesan shavings to sprinkle

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

400 g Noodles (e.g. Farfalle)
7-10 Tbsp Salt
4 Garlic cloves
1–2 red chillies
400 g Courgette
2-3 stem(s) Basil
6 TABLESPOONS Olive oil
8 discs Parma ham (about 15 g each)
40 g Parmesan shavings to sprinkle

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. In the meantime peel garlic and cut into thin slices. Clean, wash and cut the chili into rings. Clean and wash the zucchini, cut in half lengthwise and cut into pieces.
2
Wash the basil, dab dry and remove the leaves. Heat the oil in a large pan. Fry the zucchini pieces for about 3 minutes, turning them over. After a good 1 minute, add garlic, chilli and basil leaves.
3
Drain the pasta on a sieve. Mix with zucchini mixture and arrange on plates. Arrange 2 slices of ham on each plate. Sprinkle with parmesan.