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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 45 min
Prep:: 20 min
Cook:: 25 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

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.

Photographs by Antonis Achilleos

Courtesy of Food Network Magazine

My Private Notes

Name: Pasta With Zucchini and Ham
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
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

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