Here she is with Jordyn (beside her), Mackinzie (behind her) and Kendall (behind Jordyn)!
Here she is with Jordyn (beside her), Mackinzie (behind her) and Kendall (behind Jordyn)!
Teagan checking out the water!

| 2 | cups uncooked penne or mostaccioli pasta (6 ounces) |
| 1 | cup sliced zucchini |
| 1 | cup sliced yellow summer squash |
| 2 | cups cubed fully cooked ham |
| 1/2 | cup reduced-fat Italian dressing *I think it takes more then 1/2 a cup so I just add to taste and texture* |
| 1/4 | cup chopped fresh basil leaves |
| 1/3 | cup shredded Parmesan cheese *I also add a little bit of shredded mozzarella on the top just before serving and it's GREAT!* |
| Coarsely ground pepper, if desired |
| 1. | Cook pasta as directed on package, adding zucchini and yellow squash during last 3 to 4 minutes of cooking; drain. |
| 2. | Return pasta mixture to saucepan; add ham and dressing. Cook over medium heat, stirring occasionally, until hot. Sprinkle with basil, cheese and pepper. |
| (Success Hint) |
| We recommend reduced-fat Italian dressing because it clings very well to the pasta, vegetables and ham. In regular Italian dressing, the herbs and spices often separate and sink to the bottom of the bottle. |
| Select small zucchini, which are younger, more tender and have thinner skins. Look for skins that are blemish free with a vibrant color. |