Pasta with zucchini, ham and cream

Slice or dice two small zucchini small; halve a handful of cherry tomatoes (quarter big ones); smash and peel two garlic cloves; finely chop about a quarter pound of ham.

Bring the pasta water to a boil.

In a skillet with a little olive oil, cook the ham a minute or two until a little crispy and caramelized at the edges; remove with a slotted spoon.

In the same skillet, with more olive oil if needed, cook the zucchini until golden brown, caramelized and tender.

Add the garlic, cherry tomatoes, a few basil leaves and a good pinch of salt.

Cook the pasta in the boiling water to package instructions. Return the ham to the zucchini and add about half a cup of heavy cream; cook on gentle heat until the pasta is ready.

Add the pasta straight from the water with a little starchy cooking water and a generous sprinkle of parm; cook together about a minute. Serve with plenty of black pepper and extra parm.