• 3/4 pound ham (thinly sliced and cut into strips)
  • 2 teaspoons olive oil
  • 1 bell pepper (green, yellow, or red, seeded and thinly sliced)
  • 2 summer squash (small, 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 fresh basil (minced)
  • 1/4 cup sun dried tomatoes (minced)
  • 1/4 cup parmesan cheese (grated)


  1. 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.
  2. Serves 4.
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