Ingredients
- 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
Directions
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

Photo: Pasta With Zucchini and Ham Recipe

















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By woods1985
on September 08, 2012
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This recipe is good. It has similar flavors/ingredients to the Food Network Magazine Pasta Primavera recipe.
I like trying new pasta dishes and I loved how fresh this tastes. I accidentally drained all of my pasta water, so I added a little more olive oil and a splash of white wine (cooking off the alcohol, of course and that worked out fine! I'll probably make this again. I used goat cheese, parsley, and mint. I want to try using basil as a previous reviewer suggested and feta cheese.
By lindap_12289403
Lexington, 56
on July 19, 2012
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Made this dish tonight - it was great; wonderful flavor. I used a zucchini and Sweet 100 cherry tomatoes out of my garden. We will finish it off tomorrow for lunch. I have added it to my favorite recipes.
By sherri1976_7023466
Grand Ledge, MI
on September 14, 2011
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This is fantastic!! Very easy to make. I use goat cheese. We have it about twice a month for dinner. Even my 19 month old son loves it! Definitely give this one a try!
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