- 400 grams Farfalle
- Salt and freshly ground pepper
- 1 Zucchini
- 200 grams brown Button mushrooms
- 1 Onion
- 1 can Artichoke bottoms
- 2 tablespoons Olive oil
- 250 milliliters Vegetable broth
- 100 grams Black olives
- 150 grams Prosciutto
- 2 tablespoons Parmesan cheese
- Basil leaf
Cook farfalle in salted water according to the package instructions. Drain well.
Trim and rinse zucchini and mushrooms. Cut zucchini into thin strips. Cut mushrooms into slices. Peel onion and chop finely.
Drain artichokes and cut in half. Heat the olive oil in a Dutch oven and add the mushrooms, zucchini and onion. Sauté briefly and pour in broth. Simmer for about 10 minutes. Add olives and artichokes and season with salt and pepper.
Add farfalle and cook briefly until warmed through. Stir in the prosciutto. Sprinkle Parmesan cheese over the pasta and serve garnished with basil leaves.