• 4servings
  • 45minutes
  • 575calories

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Ingredients Jump to Instructions ↓

  1. 1 package(s) (16-ounce) thin spaghetti

  2. Salt

  3. 4 medium (about 12 ounces) carrots , peeled 4 small (about 1 3/4 pounds) zucchini

  4. 1 tablespoon(s) olive oil

  5. 1 large onion , thinly sliced

  6. 1 clove(s) garlic , crushed with garlic press

  7. 5 teaspoon(s) freshly grated lemon peel

  8. 1/4 teaspoon(s) dried thyme

  9. 1/8 teaspoon(s) crushed red pepper

  10. 1 cup(s) chicken broth

  11. 4 ounce(s) deli ham in

  12. 1 piece , cut into 3-inch by 1/4-inch strips

Instructions Jump to Ingredients ↑

  1. In large pasta cooker with colander insert, cook spaghetti in boiling salted water as label directs.

  2. Meanwhile, following manufacturer's directions, use V-slicer fitted with thin julienne blade to slice carrots and zucchini lengthwise into matchstick-thin strips; set aside.

  3. In nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook 15 minutes, stirring occasionally with heatproof spatula. Add garlic, lemon peel, thyme, and crushed red pepper, and cook 1 minute, stirring. Add carrots and cook 5 minutes, stirring occasionally. Increase heat to medium-high; add zucchini and cook 8 minutes or until all vegetables are tender, stirring occasionally. Stir in broth and 3/4 teaspoon salt; heat through.

  4. Lift colander insert out of pasta cooker and drain excess water. In large bowl, toss spaghetti with vegetable mixture and ham.


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