Pasta With Zucchini and Ham
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 447
- Total Fat
- 16 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 22 milligrams
- Sodium
- 578 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 3 grams
- Protein
- 17 grams
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 447
- Total Fat
- 16 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 22 milligrams
- Sodium
- 578 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 3 grams
- Protein
- 17 grams
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.
