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Sunny Mediterranean flavors transport our favorite American ham to new shores. Slice navel oranges to toss with greens for an accompanying salad.

Penne with Ham and Sweet Peppers

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

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.
2. 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.
3. Garnish with Parmesan cheese and season with freshly ground black pepper, if desired.

Makes 4 servings.

Nutrition Facts:
Calories 440 calories
Protein 27 grams
Fat 19 grams
Sodium 1210 milligrams
Cholesterol 70 milligrams
Saturated Fat 8 grams
Carbohydrates 44 grams
Fiber 5 grams

Recipe provided courtesy of Pork, The Other White Meat.

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