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1
Bring a large pot of salted water to a boil.
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2
Add the pasta and cook as the label directs.
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3
Drain, reserving 1 cup cooking water.
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4
Trim the zucchini, then coarsely grate into a colander set in the sink.
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5
Toss the zucchini with 1/4 teaspoon salt and let sit 10 minutes.
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6
Meanwhile, heat the olive oil in a large skillet over medium heat.
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7
Add the garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring, until the garlic is golden, 3 to 4 minutes.
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8
Add the tomatoes and cook until slightly softened, 3 to 4 minutes.
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9
Squeeze any excess moisture from the zucchini, then add to the skillet.
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10
Add the pasta, ham and the reserved cooking water and toss until warmed through, 2 to 3 minutes.
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11
Season with salt and pepper.
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12
Remove from the heat and fold in the cheese, parsley and mint.
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13
Per serving: Calories 447; Fat 16 g (Saturated 4 g); Cholesterol 22 mg; Sodium 578 mg; Carbohydrate 60 g; Fiber 3 g; Protein 17 g
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14
Photographs by Antonis Achilleos
