Bring a large pot of salted water to a boil, add pasta and cook until tender but still firm to the bite, 8 to 10 minutes or according to package directions.
Heat oil in a large skillet. Add sliced onion and saute for 5 minutes or until tender. Add garlic and zucchini and saute a minute. Add white wine, cover and simmer 2 to 3 minutes or until tender. Remove lid, add tomatoes, pimentos, ham and simmer a couples of minutes just to heat through. Season to taste with salt and pepper. Remove from heat and spoon over pasta. Garnish with sliced olives and parsley.
Recipe courtesy of Michele Urvater