Best 3 Campanelle With Zucchini Ham Yogurt And Scallions Recipes

**Campanelle with Zucchini, Ham, Yogurt, and Scallions: A Delightful Summer Pasta Dish**

This vibrant and flavorful pasta dish is a symphony of summer flavors, featuring fresh zucchini, salty ham, tangy yogurt, and aromatic scallions. The campanelle pasta, with its unique bell-shaped form, provides a delightful texture that perfectly captures the sauce. Each bite offers a delightful burst of flavors, from the sweetness of the zucchini to the savory notes of the ham, all balanced by the creamy tanginess of the yogurt sauce. With its ease of preparation and minimal cooking time, this dish is perfect for a quick and satisfying weeknight meal or a relaxed weekend lunch. Dive into the culinary adventure of campanelle with zucchini, ham, yogurt, and scallions, and relish the symphony of flavors that await your taste buds.

**Additional Recipes to Explore:**

* **Campanelle with Roasted Tomatoes and Basil:** This recipe takes advantage of the natural sweetness of roasted tomatoes, complemented by the refreshing aroma of basil. The combination creates a vibrant and flavorful sauce that perfectly coats the campanelle pasta.

* **Campanelle with Sausage and Kale:** For a hearty and comforting meal, try this recipe that combines savory sausage with earthy kale. The dish is finished with a touch of cream, adding a velvety richness to the sauce.

* **Campanelle with Lemon and Parmesan:** This light and refreshing recipe showcases the bright flavors of lemon and Parmesan cheese. The simplicity of the ingredients allows the natural flavors to shine through, creating a delightful and balanced dish.

* **Campanelle with Pesto and Pine Nuts:** Indulge in the classic flavors of pesto and pine nuts in this recipe. The vibrant green sauce, made with fresh basil, garlic, and olive oil, pairs perfectly with the delicate texture of the campanelle pasta. Toasted pine nuts add a nutty crunch that elevates the dish to new heights.

Each of these recipes offers a unique culinary experience, highlighting the versatility and adaptability of campanelle pasta. Whether you prefer a light and refreshing meal or a hearty and comforting dish, there's a recipe here to satisfy your cravings.

Here are our top 3 tried and tested recipes!

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

CREAMY CAMPANELLE PASTA WITH ZUCCHINI

Creamy Campanelle Pasta with Zucchini image

You'll find fresh zucchini, yellow squash, mushrooms and spinach in this creamy pasta bake. But we made sure to leave room for two kinds of cheese!

Provided by My Food and Family

Categories Pasta

Time 40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 cups campanelle pasta, uncooked
1 tsp. oil
1 zucchini, sliced
1 yellow squash, sliced
1/2 lb. sliced fresh mushroom s
2 cloves garlic, minced
1 Tbsp. flour
1/2 tsp. herbes de Provence
1 cup fat-free reduced-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 pkg. (6 oz.) baby spinach leaves
1/4 cup KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Steps:

Heat oven to 375ºF.
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium heat. Add zucchini, squash, mushrooms and garlic; cook and stir 3 min. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add cream cheese spread; cook and stir 2 to 3 min. or until melted.
Drain pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
Bake 10 min. or until mozzarella is melted.

Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 500 mg, Carbohydrate 46 g, Fiber 4 g, Sugar 4 g, Protein 20 g

CAMPANELLE PASTA WITH SAUSAGE AND BEANS

Campanelle Pasta with Sausage and Beans image

Categories Bean Garlic Pasta Tomato Roast Sauté Basil Sausage Shallot Parsley Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 12

Ingredients

1 head of garlic, left whole, plus 2 garlic cloves thinly sliced
2 tablespoons olive oil
1/2 lb fresh sweet Italian sausage, casings discarded
1/2 cup thinly sliced shallot
1/8 teaspoon dried hot red pepper flakes
1 (14-oz) can diced tomatoes in juice, drained, or 2 large fresh plum tomatoes, cut into 1/4-inch dice
1 (15- to 19-oz) can small white beans, drained and rinsed
2 cups chicken stock or broth
1 lb campanelle (bell-shaped pasta), rotini (corkscrew pasta), or medium shells
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
1/2 oz finely grated Pecorino Romano (1/4 cup)

Steps:

Preheat oven to 400°F.
Cut off and discard top of garlic head to expose cloves, then wrap head in foil and roast in middle of oven until cloves are tender, about 45 minutes. Open foil carefully and cool to warm. Squeeze garlic from skins into a small bowl, then mash to a paste with a fork.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausage, stirring and breaking up large pieces, until browned, about 4 minutes. Add sliced garlic, shallot, and red pepper flakes and cook, stirring occasionally, until shallot is pale golden, about 2 minutes. Stir in tomatoes, beans, garlic paste, and stock and simmer, uncovered, stirring occasionally, until slightly thickened and reduced by half, 15 to 20 minutes.
Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Toss pasta with sausage mixture, parsley, basil, cheese, and salt to taste in a large bowl (or in pasta pot) until combined well. Serve with additional cheese, if desired.

Tips:

Use high-quality ingredients. Fresh zucchini, salty ham, creamy yogurt, and fragrant scallions will make your dish even more enjoyable.
Don't overcook the zucchini. It should be tender but still have a slight bite to it. If you overcook it, it will become mushy and lose its flavor.
Brown the ham in batches. This will help to render the fat and prevent it from becoming tough.
Use a good quality cheese. Parmigiano-Reggiano is a classic choice that will add a delicious nutty flavor to your dish.
Serve the dish immediately. This will help to ensure that the pasta is hot and the zucchini is still crisp.

Conclusion:

This campanelle with zucchini, ham, yogurt, and scallions is a quick and easy dish that is perfect for a weeknight dinner. It is also light and refreshing, making it a great choice for a summer meal. The combination of flavors and textures in this dish is sure to please everyone at the table.