4-5 zucchini (600g)
250g punnet small cherry tomatoes, halved
2 tbsp olive oil
3 cloves garlic, crushed
1/2 teaspoon chilli flakes
100g thinly sliced prosciutto, torn into small pieces
2 tbsp lemon juice
3/4 cup (50g) finely grated fresh parmesan cheese
150g fresh ricotta, broken into pieces
1 cup fresh basil leaves
Extra basil leaves, to garnish
Using your KitchenAid Spiralizer, turn zucchini into spaghetti like strands.
Heat a large oiled frying pan over a high heat and add the garlic and chilli. Cook until garlic is tender and slightly golden.
Add prosciutto and cherry tomatoes and cook until prosciutto is slightly caramelised and cherry tomatoes are softened. Season with salt and pepper.
Add zucchini and cook for 3-4 minutes, tossing frequently, or until just tender.
Cook zucchini for 3 to 4 minutes, tossing frequently, or until just tender. Add the lemon juice, 1/2 cup parmesan cheese, ricotta and basil. Season to taste. Toss until well combined.
Serve immediately, with remaining parmesan and extra basil leaves, to garnish.
Smart Tip + For a vegetarian version leave out the anchovies and replace the prosciutto with 1/2 cup toasted pine nuts or chopped walnuts.