Cook the pasta in plenty of boiling salted water (approx. 1 teaspoon salt per litre) in a large pot until al dente (approx. 1 1⁄2
Clean, wash and finely dice the zucchini. Wash the sage, dab dry and chop. Chop tomatoes finely. Clean, wash and spin dry the salad
Heat the oil in a wide saucepan. Brown the ham and zucchini in it. Fry sage and tomatoes briefly. Deglaze with Marsala, stir in syrup. Pour in broth, bring to the boil briefly. Remove from heat, stir butter in flakes into the sauce for a light binding. Season to taste with salt and pepper
Drain the pasta and let it drain briefly. First mix salad, then the noodles into the sauce. Arrange and sprinkle with parmesan