Pasta With Zucchini and Ham

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  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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.
  2. 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.
  3. 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.