Parma Ham and Sun-dried Courgetti

Turn a basic courgette into a Summer masterpiece with this Parma Ham and Sun-dried Courgetti, one of my all-time favourites.

UNDER 10 MINS

Ingredients

• 4 medium-sized courgettes, spiralised into courgetti (or a bag of ready-made courgetti)
• 150g of Parma ham, roughly torn
• 100g sun-dried tomatoes, chopped
• 2 cloves of garlic, minced
• 200ml heavy cream
• 50g Parmesan cheese, grated
• 2 tbsp olive oil
• salt and pepper
• a handful of fresh basil leaves, for garnish
• chilli flakes, optional

Instructions

1. Use a spiraliser to turn the courgettes into noodles. Set aside. If you don’t have a spiraliser, you can use a peeler to create thin courgette ribbons.
2. Heat a large pan over medium heat and add 1 tbsp of olive oil. Add the Parma ham and fry until crispy, about 3-4 minutes. Remove the ham from the pan and set aside on a paper towel to drain any excess oil.
3. In the same pan, add the remaining olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for another 2 minutes.
4. Pour the cream into the pan and stir to combine with the garlic and sun-dried tomatoes. Bring to a simmer and allow the sauce to thicken slightly for about 3 minutes.
5. Add the courgetti to the pan and toss with the sauce for about 2 minutes. The goal is to warm the courgetti and coat it with the sauce without overcooking it.
6. Crumble the crispy Parma ham and mix it into the courgetti. Add the grated Parmesan cheese and season with salt and pepper to taste. If you like, sprinkle some chilli flakes for a bit of heat.
7. Garnish with fresh basil leaves and serve.