Campanelle With Zucchini Ham Yogurt And Scallions Recipe

Ingredients

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.