Rotini with Zucchini & Ham
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
pasta, rotini
uncooked |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
carrots
sliced |
|
| ½ | cup |
onions
chopped |
|
| 2 | cups |
zucchini
sliced |
|
| ½ | pound |
ham
cooked, cut in strips |
|
| ¼ | teaspoon |
fennel bulb
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
pasta, rotini
uncooked |
|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
carrots
sliced |
|
| 118 | ml |
onions
chopped |
|
| 473 | ml |
zucchini
sliced |
|
| 226.8 | g |
ham
cooked, cut in strips |
|
| 1.3 | ml |
fennel bulb
|
|
Directions
Cook rotini to desired doneness as directed on package; drain.
Keep warm.
Meanwhile, heat oil in large skillet over medium heat until hot.
Add carrots and onion; cook and stir 2 to 3 minutes or until crisp-tender.
Add zucchini; cook 1 to 2 minutes or until crisp-tender.
Stir in ham and fennel seed; cook 1 to 2 minutes or until thoroughly heated.
Add rotini to ham mixture; toss gently to combine.
