2 small zucchini, thinly sliced
2 to 4 tablespoons olive oil
1 cup chopped cooked ham or 1/2 cup chopped prosciutto
4 medium mushrooms, sliced
1 1/2 tablespoons sweet basil, crushed
1/4 teaspoon garlic powder
1/4 teaspoon fine grind black pepper
12 ounces pasta, cooked and drained
2 tablespoons shredded parsley cheese, grated
In skillet, sauté zucchini lightly in heated oil. Add ham and mushrooms. Sauté 3 minutes more. Sprinkle with basil, garlic powder and pepper. Pour mixture over hot pasta. Toss thoroughly. Turn into warmed serving bowl. Garnish with parsley. Sprinkle with cheese.
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