Pasta With Zucchini and Ham

Total Time:
45 min
20 min
25 min

4 servings

  • Kosher salt
  • 10 ounces gemelli or cavatelli pasta
  • 1 medium zucchini
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • Pinch of red pepper flakes
  • 2 medium tomatoes, cut into chunks
  • 1/4 pound thinly sliced Black Forest ham, cut into strips
  • Freshly ground pepper
  • 1/3 cup crumbled goat or feta cheese
  • 3 tablespoons chopped fresh parsley
  • 6 fresh mint leaves, torn
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup cooking water.

  • Trim the zucchini, then coarsely grate into a colander set in the sink. Toss the zucchini with 1/4 teaspoon salt and let sit 10 minutes.

  • 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 to 4 minutes. Add the tomatoes and cook until slightly softened, 3 to 4 minutes. Squeeze any excess moisture from the zucchini, then add to the skillet. Add the pasta, ham and the reserved cooking water and toss until warmed through, 2 to 3 minutes. Season with salt and pepper. Remove from the heat and fold in the cheese, parsley and mint.

  • Per serving: Calories 447; Fat 16 g (Saturated 4 g); Cholesterol 22 mg; Sodium 578 mg; Carbohydrate 60 g; Fiber 3 g; Protein 17 g

  • Photographs by Antonis Achilleos

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