Zucchini and ham pasta

Heat a few tablespoons of extra virgin olive oil in a large high-sided skillet; bring a pot of water to a boil.

Thinly slice the zucchini so it cooks down quickly.

Over medium heat, add the zucchini with a good pinch of salt to draw out moisture. Cook about 10 minutes until it cooks down and colors in places.

Add the garlic, a little basil and black pepper so it toasts in the oil, then the thinly sliced deli ham.

Cook everything together over medium-low heat without rushing.

Cook the mini penne in the boiling water until al dente.

Grate the parm. Remove the garlic and add pasta water a little at a time; increase the heat as it bubbles.

Transfer the pasta to the skillet with a spider, keeping the starchy water on standby; add more water as needed to marry with the oil.

Add black pepper and all the cheese, tossing until the starchy water turns into a creamy emulsified sauce and thickens.

Plate and top with more cheese and black pepper, and optionally a drizzle of extra virgin olive oil.