Penne with Ham and Sweet Peppers
Sunny Mediterranean flavors transport our favorite American ham to new shores. Slice navel oranges to toss with greens for an accompanying salad.
3/4 pound ham, thinly sliced and cut into strips
2 teaspoons olive oil
1 sweet bell pepper (green, yellow or red), seeded and thinly sliced
2 small summer squash (zucchini or yellow squash), thinly sliced
1 clove garlic, crushed
1 teaspoon dried oregano
8 ounces penne, or other small pasta shape
1/2 cup light cream
1/4 cup minced fresh basil leaves
1/4 cup minced sun-dried tomatoes
1/4 cup freshly grated Parmesan cheese
- In medium skillet, heat oil over medium heat and sauté pepper, squash and garlic until squash is tender, about 5 minutes. Stir in oregano, set aside.
- Meanwhile, cook pasta according to package directions, drain and return to hot pan. Stir in pepper mixture, cream, basil and tomato; toss thoroughly and remove to serving platter.
- Garnish with Parmesan cheese and season with freshly ground black pepper, if desired.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.