| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| 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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
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.
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.
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!
Easy to put together recipe without many ingredients. Tasty, although seems to be missing something. I LOVE goat cheese, so although I crumbled it in, I made sure to toss the pasta in order to coat it with goat cheese deliciousness! I think maybe it needs a bit more heat…will maybe add another garlic clove and/or an additional pinch of red pepper flakes next time. Otherwise, it was yummy!
Delicious. Used Ricotta Salata cause I did not have goat or Feta. a real hit!
Easy to prepare and is wonderful with fresh basil instead of mint and parsley.
Used parmesan instead of goat or feta because that’s what I had in the fridge. Didn’t have the mint either, just used parsley. Nice and easy for a weeknight meal and the kids both enjoyed it (3 and 5 yrs old.
Easy yet delicious. Perfect for a quick dinner on the run. Will definitely use whenever I’m up against the clock.
I was a little disappointed in how this dish tasted. My boyfriend and I thought the combination of ingredients did not mesh well together. I think it has potential, but the mint leaves do not compliment it. I love mint normally, but not in this dish.
I made this last night for dinner and brought leftovers for lunch today and at it cold. I think it was even better than last night. I’ll definitely be making this again. Great tip for zukes!