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1
Bring a pot of water to a boil and cook the pasta according to package instructions.
2
Prepare the zucchini by slicing or dicing them into small pieces, halve or quarter the cherry tomatoes, smash and peel the garlic cloves, and set aside a few basil leaves.
3
Heat olive oil in a skillet and sauté the diced ham until the edges are crispy and caramelized, about 1-2 minutes, then remove with a slotted spoon.
4
In the same skillet, add the zucchini pieces and cook, adding more olive oil if needed, until they turn golden brown and become tender.
5
Add the smashed garlic, cherry tomatoes, and basil leaves to the skillet, season with salt, and sauté everything together until fragrant.
6
Return the cooked ham to the skillet and pour in the heavy cream, simmering gently over low heat while the pasta finishes cooking.
7
When the pasta is cooked, transfer it directly from the boiling water to the skillet, add a splash of starchy pasta water and a generous amount of grated Parmesan, and cook together for about 1 minute.
8
Plate the pasta and finish with plenty of freshly cracked black pepper and extra Parmesan cheese.
PrimedTableBETA
