Campanelle with Zucchini, Ham, Yogurt, and Scallions - Northern Michigan's News Leader

Campanelle with Zucchini, Ham, Yogurt, and Scallions

Posted: Updated:
8 oz. Campanelle
1/2 cup Plain low-fat yogurt
4 oz. Boiled ham (thinly sliced)
1 Small zucchini (thinly sliced)
1/2 cup Scallions (thinly sliced)
3 tbs Fresh mint
  Coarse salt and freshly ground pepper
1 tbs Extra virgin olive oil
Bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain.

Toss pasta with yogurt, hum, zucchini, scallions, mint, 1/2 teaspoon salt, and some pepper. Drizzle with oil.