Great use for leftover holiday ham!
2 cups uncooked penne or mostaccioli pasta (6 ounces)
1 cup sliced zucchini
1 cup sliced yellow summer squash
2 cups cubed fully cooked ham
1/2 cup reduced-fat Italian dressing
1/4 cup chopped fresh basil leaves
1/3 cup shredded Parmesan cheese
Coarsely ground pepper, if desired
Cook pasta as directed on package, adding zucchini and yellow squash during last 3 to 4 minutes of cooking; drain.
Return pasta mixture to saucepan; add ham and dressing. Cook over medium heat, stirring occasionally, until hot. Sprinkle with basil, cheese and pepper.
I recommend reduced-fat Italian dressing because it clings very well to the pasta, vegetables and ham. In regular Italian dressing, the herbs and spices often separate and sink to the bottom of the bottle.
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