Ingredients: 6 cups water 6 ounces (2 cups) uncooked dried rotini (corkscrew or pasta twists) 3/4 pound small new potatoes, cut into 1/4-inch wedges 2 medium yellow squash, cut into eighths lengthwise, cut into 1-inch pieces 1 1/2 cups fresh pea pods, tips and strings removed 12 ounces (2 cups) ham, cut into julienne strips 3 tablespoons butter 2 tablespoons chopped fresh dill 2 tablespoons fresh lemon juice 3/4 teaspoon salt

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Bring water to a boil in 4-quart saucepan; add rotini. Cook over high heat 3 minutes. Add potatoes and squash; continue cooking 5 minutes. Add pea pods; continue cooking until vegetables are tender (1 to 2 minutes). Drain.

Return vegetables and pasta mixture to same pan. Add ham, butter, dill, lemon juice and salt; mix lightly. Serve immediately.