Garlic and oil butterflies mit Zucchini und Parmaschinken

Name: Garlic and oil butterflies mit Zucchini und Parmaschinken
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 500 g Courgette; 1-2 red chillies; 3 Garlic cloves; 400 g Noodles (e.g. Farfalle); 8 TABLESPOONS Olive oil; 5 Stem/s Basil; 8 Disc/s Parma ham

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

Even if time is short, this small, fine dinner comes with ribbons. Ribbon noodles!

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
500 g Courgette
1-2 red chillies
3 Garlic cloves
400 g Noodles (e.g. Farfalle)
8 TABLESPOONS Olive oil
5 Stem/s Basil
8 Disc/s Parma ham

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. In the meantime clean and wash the zucchini, cut them in half lengthwise and cut them into slices. Clean the chilli, cut lengthwise, remove seeds, wash and cut into rings. Peel garlic and cut into thin slices.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Heat the oil in a large pan. Fry the zucchini for about 5 minutes. Fry chilli and garlic briefly. Season with salt and pepper.
3
Wash the basil, shake dry, pluck the leaves. Roughly pluck the ham. Drain the pasta and put it back into the pot. Fold in zucchini and basil, arrange with ham. Parmesan tastes good with it.