Pasta With Zucchini and Ham

• 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

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs.
3. Drain, reserving 1 cup cooking water.
4. Trim the zucchini, then coarsely grate into a colander set in the sink.
5. Toss the zucchini with 1/4 teaspoon salt and let sit 10 minutes.
6. Meanwhile, heat the olive oil in a large skillet over medium heat.
7. Add the garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring, until the garlic is golden, 3 to 4 minutes.
8. Add the tomatoes and cook until slightly softened, 3 to 4 minutes.
9. Squeeze any excess moisture from the zucchini, then add to the skillet.
10. Add the pasta, ham and the reserved cooking water and toss until warmed through, 2 to 3 minutes.
11. Season with salt and pepper.
12. Remove from the heat and fold in the cheese, parsley and mint.
13. Per serving: Calories 447; Fat 16 g (Saturated 4 g); Cholesterol 22 mg; Sodium 578 mg; Carbohydrate 60 g; Fiber 3 g; Protein 17 g
14. Photographs by Antonis Achilleos

kosher salt, cavatelli pasta, zucchini, extravirgin olive oil, garlic, red pepper, tomatoes, ham, freshly ground pepper, crumbled goat, parsley, mint

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pasta-with-zucchini-and-ham-recipe.html (may not work)