I realized that a lot of these weeknight dinner recipes are pasta, so I apologize, but it’s super simple, and they tend to be the ones that I remember to photograph!
Anyway, this is a super quick pasta dish that I saw in Martha Stewart‘s May issue. It only took about 15-20 minutes to make because most of the cutting of the components can be done while the pasta is cooking. The flavors are perfect for summer and it’s great as leftovers. Note: I used gemelli pasta instead of the campanelle called for.
- 8 ounces campanelle
- 1/2 cup plain low-fat yogurt (not Greek)
- 4 ounces thinly sliced boiled ham, cut crosswise into ribbons
- 1 small zucchini (6 ounces), thinly sliced on the bias
- 1/2 cup thinly sliced scallions
- 3 tablespoons fresh mint, sliced into ribbons
- Coarse salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- Bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
- Toss pasta with yogurt, ham, zucchini, scallions, mint, 1/2 teaspoon salt, and some pepper. Drizzle with oil.