Farfalle with Artichoke Hearts and Parma Ham

Ingredients

• 400 g farfalle
• salt, freshly ground pepper
• 1 Zucchini
• 200 g brown mushrooms
• 1 onion
• 1 can artichoke hearts
• 2 tbsp olive oil
• 250 ml vegetable broth
• 100 g black olives
• 150 g parm ham
• 2 tbsp parmesan
• basil (for garnish)

Instructions

1. 1.

   Cook the farfalle according to the package instructions in salted water. Drain and set aside.

2. 2.

   Clean and wash the zucchini and mushrooms. Slice the zucchini into thin strips. Cut the mushrooms into leaf-like pieces. Peel and finely dice the onion.

3. 3.

   Drain the artichokes and halve them. Heat olive oil in a sauté pan and brown the mushrooms, zucchini, and onion cubes. Add broth and simmer the vegetables for about 10 minutes. Add olives and artichoke hearts and season with salt and pepper.

4. 4.

   Add the farfalle to the pan and warm briefly. Finally add the parm ham. Sprinkle parmesan over the pasta and serve topped with basil leaves.