Ingredients

• 400 gr thin egg noodles
• 4 courgettes
• 1 onion
• 2 tablespoons grated Parmesan Cheese
• 100 gr Prosciutto di Modena
• 1 sachet saffron
• 1 hot pepper
• oil
• salt

Preparation

Fry slowly in a pan oil, hot pepper and sliced onion.
Add the Prosciutto di Modena cut into small strips and the julienne cut courgettes. Salt, mix and cover the pan with a lid.
After 5 minutes add saffron and let everything cook again for some minutes. Then boil the noodles and pass them in the pan with the sauce.
Whip the noodles with parmesan cheese and serve them.