Instructions Jump to Ingredients ↑

  1. Small, shell-like orecchiette pasta is perfectly shaped to catch all the little pieces in this thick sauce. Serve this dish immediately, before the pasta soaks up the luscious sauce.

  2. oz. orecchiette or other small shaped pasta 1/3 cup ricotta cheese (preferably whole milk)

  3. teaspoons olive oil 1 teaspoon minced garlic 1 (8-oz.) zucchini, quartered lengthwise, sliced (1/4 inch)

  4. 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 1. Cook orecchiette according to package directions; drain. Place in large bowl; add ricotta, stirring to melt cheese.

  5. 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 blend flavors. Stir in green onions.

  6. Stir sauce into pasta mixture. Add arugula; toss.

  7. (2-cup) servings PER SERVING : 460 calories, 15.5 g total fat (5.5 g saturated fat), 21.5 g protein, 59 g carbohydrate, 35 mg cholesterol, 920 mg sodium, 5.5 g fiber


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