Orecchiette with Zucchini, Ham and Arugula
4 oz orecchiette or other small shaped pasta
1/3 cup ricotta cheese
2 tsp olive oil
1 tsp minced garlic
1 8-oz zucchini, quartered lengthwise, sliced
2 oz Serrano ham or prosciutto, julienned
1/2 cup lower-sodium vegetable broth
1/4 cup julienned oil-packed sun-dried tomatoes, drained
2 green onions, sliced
1 cup packed baby arugula
Cook orecchiette according to package directions. Drain. Place in large bwl. Add ricotta, stirring to melt cheese. Meanwhile, heat oil in medium saucepan over medium heat until hot. Cook garlic 30 seconds or until fragrant. Add zucchini and ham. Reduce heat to medium-low. Cook and stir 4 minutes or until zucchini is softened. Add broth and tomatoes. Bring to a simmer. Simmer 2 to 3 minutes to blen flavors. Stir in green onions. Stir sauce into pasta mixture. Add arugula. Toss. 2 servings = about 460 calories.
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Orecchiette with Zucchini, Ham and Arugula
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