Pasta with zucchini and ham

Ingredients:

• 280 g of gemelli (curls) or cavatelli (shirred shells) pasta
• Coarse salt
• 1 medium zucchini
• 3 tablespoons extra-virgin olive oil
• 2 cloves of garlic, thinly sliced
• A pinch of red pepper flakes
• 2 medium-sized tomatoes, cut into large pieces
• Freshly ground pepper
• 1/3 cup crumbled goat cheese or feta cheese
• 3 tablespoons chopped fresh parsley
• 6 fresh mint leaves without sprigs
• 110 g of thinly sliced ​​Black Forest ham (dry-cured ham with a black-brown rind), cut into strips

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Strain, reserving 1 cup of the cooking liquid.
2. Peel the zucchini, then coarsely grate it into a colander set in the sink. Toss the zucchini with 1/4 teaspoon of salt and let it sit for 10 minutes.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes, and 1/4 teaspoon salt and cook, stirring, until the garlic is golden, 3-4 minutes.
   
   Add the tomatoes and simmer until they begin to soften, 3-4 minutes. Squeeze the zucchini to remove excess liquid and add to the pan. Add the pasta, ham, and remaining cooking liquid and cook, stirring, for 2-3 minutes. Season with salt and pepper. Remove from heat and stir in the cheese, parsley, and mint.