Rotini with Zucchini & Ham

This is the kind of pasta dinner you throw together on a Tuesday with whatever’s in the fridge. Rotini gets tossed with sauteed zucchini, carrots, onion, and strips of leftover ham, all brought together by a hit of fennel seed and olive oil.

Keeping the vegetables crisp-tender is the whole game. They go into the hot skillet in stages: carrots and onion first since they need more time, then zucchini for just a minute or two. Overcooked zucchini turns to mush and releases water that makes the whole dish soggy.

The fennel seed is a small addition that punches above its weight. That subtle licorice note pairs naturally with ham and gives the dish a flavor that feels more intentional than a random fridge clean-out.

Kitchen Tips

• Cook the rotini to just shy of al dente. It finishes cooking when tossed with the hot vegetables.
• Cut the ham into strips, not cubes. Strips integrate better with the pasta and you get ham in every bite.
• Don’t salt the dish until the end. Ham is already salty, and you may not need any extra.

Variations

• Add a squeeze of lemon juice and a shower of grated Parmesan at the end for brightness and richness.
• Toss in halved cherry tomatoes with the zucchini for a pop of color and acidity.
• Swap ham for cooked Italian sausage for a heartier version.