Best Campanelle With Zucchini Ham Yogurt And Scallions Recipes

CAMPANELLE WITH ZUCCHINI AND MINT

Campanelle with Zucchini and Mint image

Ready in just half an hour, this easy weeknight pasta calls for cooking rounds of zucchini until tender and golden, then tossing with garlic, red-pepper flakes, Kalamata olives, and lemon juice to make a bright, briny sauce. Ricotta salata and fresh mint serve as the perfect finishing touches.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Number Of Ingredients 9

Ingredients

1 pound campanelle or other short pasta
Coarse salt
1/4 cup extra-virgin olive oil, plus more for drizzling
2 medium zucchini (about 1 pound), sliced into 1/4-inch rounds
2 tablespoons minced garlic (from 4 cloves)
1/4 teaspoon red-pepper flakes, plus more for serving
1/3 cup sliced pitted Kalamata olives
2 tablespoons fresh lemon juice
Shaved ricotta salata and fresh mint leaves, torn if large, for serving

Steps:

Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta and return to pot.
Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add zucchini; season with salt. Cook, stirring occasionally, until tender and golden brown in spots, about 5 minutes. Add garlic, red-pepper flakes, and olives; cook, stirring, until fragrant, about 30 seconds. Pour zucchini mixture over pasta, add lemon juice, and toss to coat. Add reserved pasta water, a little at a time, until sauce evenly coats pasta. Serve, topped with cheese, mint, and more red-pepper flakes, and drizzled with oil.

CREAMY CAMPANELLE WITH HAM AND MUSHROOMS

Creamy Campanelle with Ham and Mushrooms image

This is one of my go-to recipes for leftover spiral ham. I like it with a bite-sized pasta as opposed to fettuccini because I like to have it all mixed together and serve it in a bowl.

Provided by Sharon Dyson-Demers

Categories Pasta Main Dishes

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

1 (16 ounce) box campanelle pasta
¼ cup butter
½ cup diced onions
3 cloves garlic, minced
1 pound fresh mushrooms, chopped
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried parsley
2 ½ cups diced ham
1 ½ cups heavy cream
1 cup spaghetti sauce
¼ teaspoon cayenne pepper, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, for 1 minute less than the package recommends, 6 to 9 minutes. Drain.
Meanwhile, melt butter in a large saute pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in mushrooms, oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Stir in the ham and cook until heated through, 4 to 5 minutes.
Pour in heavy cream and bring to a boil. Slowly stir in spaghetti sauce and cayenne. Cook, stirring occasionally, until sauce has reduced a bit. Add cooked pasta to pan (if your saute pan is too small, transfer pasta and mushroom ham blend into the pan you cooked the pasta in). Cook so that sauce thickens a bit more, pasta finishes cooking, and the entire dish has melded together, about 5 minutes more.

Nutrition Facts : Calories 542.4 calories, Carbohydrate 51.7 g, Cholesterol 96.9 mg, Fat 30.9 g, Fiber 3.9 g, Protein 17.2 g, SaturatedFat 16.5 g, Sodium 645.1 mg, Sugar 4.2 g

CAMPANELLE SALAD WITH VEGETABLES AND BALSAMIC DRESSING

Campanelle Salad with Vegetables and Balsamic Dressing image

The perfect campanelle pasta salad filled with colorful vegetables. Seasoned with a balsamic reduction sauce.

Provided by Emily

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound campanelle pasta
1 cup chopped zucchini
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
¼ cup chopped carrot
¼ cup chopped green onions
1 medium tomato, diced
3 tablespoons olive oil
½ cup balsamic vinaigrette
2 tablespoons honey
½ teaspoon salt, or more to taste
½ teaspoon dried oregano

Steps:

Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse gently, and drain again.
While pasta boils, toss zucchini, bell peppers, carrot, green onions, and tomato with olive oil in a large bowl.
Combine balsamic vinaigrette and honey in a small saucepan and bring to a boil. Lower heat and simmer until it coats the back of a spoon, 8 to 10 minutes.
Add pasta and balsamic reduction to the bowl of vegetables and toss gently. Season with salt and oregano; toss. Adjust seasonings as needed.

Nutrition Facts : Calories 328.6 calories, Carbohydrate 51.3 g, Fat 11.1 g, Fiber 3.1 g, Protein 8.4 g, SaturatedFat 1.5 g, Sodium 330.5 mg, Sugar 8.9 g

CAMPANELLE WITH ZUCCHINI, HAM, YOGURT, AND SCALLIONS

Campanelle with Zucchini, Ham, Yogurt, and Scallions image

Frilled edges and a curled shape make campanelle (Italian for "little bells") ideal for catching and holding this creamy ham-and-zucchini-studded sauce. Farfalle is another good shape for this combination.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 20m

Number Of Ingredients 8

Ingredients

8 ounces campanelle
1/2 cup plain low-fat yogurt (not Greek)
4 ounces thinly sliced boiled ham, cut crosswise into ribbons
1 small zucchini (6 ounces), thinly sliced on the bias
1/2 cup thinly sliced scallions
3 tablespoons fresh mint, sliced into ribbons
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil

Steps:

Bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
Toss pasta with yogurt, ham, zucchini, scallions, mint, 1/2 teaspoon salt, and some pepper. Drizzle with oil.

Nutrition Facts : Calories 294 g, Cholesterol 15 g, Fiber 3 g, Protein 15 g, SaturatedFat 1 g, Sodium 556 g