1Cook penne to desired doneness as directed on package, adding green beans during last 7 to 8 minutes of cooking time. Drain penne and beans.
2Meanwhile, heat 1 tablespoon of the oil in large skillet over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add squash; cover and cook 3 to 4 minutes or until tender.
3Add ham, lemon-pepper seasoning, marjoram, cooked penne and green beans and remaining 1 tablespoon oil; mix well. Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.