Melty Penne Pasta with Gouda, Ham, & Zucchini (FOOD PHOTO SHOOT)
Oh my gosh, I’ve been getting my seasons so confused recently.
It’s technically still winter where I live but at the same time it’s summer where I'm at. Then there’s the fact that most of the recipes I’m working on right now are starting to be geared for autumn and the holidays because crazy people like me have to start planning these things months ahead.
Ha, and I used to think that seeing Halloween displays in stores anytime before October was pushing it. Then I’m also working on a project that’s for summer. I’m seriously going to lose my mind soon with all these seasons.
Gringa problems, ay ay ay! This, my friends, is what happens when you work online, primarily with the other side of the world. The dual beauty and curse that we all know as the internet.
Therefore, please forgive the fact that my recipes follow a very broad definition of “seasonal” and are entirely unpredictable. That’s why I love things like this pasta that are fairly multi-seasonal. Zucchini is a mid to late summer veggie but you can change it out with what’s in season and available to you locally. Although, we live in a modern age so it's likely that you have access to fresh zucchini year-round, however, if you want to add asparagus in the springtime or butternut squash in the fall then that would be awesome too.
Your typical creamy pastas are parmesan alfredo or cheddar mac n cheese, both being delish choices, but I was in the mood to change it up and use something different. And you know what, gouda sounded…..gouda (I know, that joke was corny).
White cheeses are what’s common in Chile because they don’t do a lot of aging to their cheeses. In fact, I remember the days before I had access to cheddar. How sad the world is and gray the outlook on life without cheddar! (haha) Okay sorry, but we’re talking gouda here (excuse my ADD), yes, gouda is the star of this pasta.
It’s a super easy meal to throw together and pretty economical too, for those of you searching for budget friendly meals. It makes a great weeknight dinner and, like I already said, it works for almost every season. You can skip the meat too if you’re not feeling very carnivorous. Enjoy the rest of your Spring……. I mean Winter……no Summer…..nevermind.
Melty Gouda Penne Pasta with Ham & Zucchini
Yield: 4 - 6 servings
Ingredients
16 ounces uncooked penne noodles
4 cloves garlic, minced
3 medium zucchini, chopped into small cubes
1/4 cup (4 tablespoons) butter, divided
2 tablespoons flour
2 1/2 cups whole milk
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregeno
1/2 teapoon dried parsley
2 1/2 cup shredded gouda cheese
1 cup diced ham
freshly grated parmesan cheese
Instructions
- Cook the noodles according to package instructions until al dente. Drain and rinse; set aside.
In a medium saucepan, melt 2 tablespoons of butter over low heat and add garlic and zucchini. Cook for 6 to 7 minutes until zucchini is softened, then turn off heat pour mixture into a separate dish. - Melt remaining 2 tablespoons of butter in the still warm pan and whisk in flour until smooth, then return to medium-low heat and slowly whisk in milk until completely smooth with no lumps. Increase heat to medium and stir gently until it begins to thicken. Stir in cream, oregeno, parsley, salt, and pepper then add gouda to pan and stir until smoothly melted in.
- Reduce heat to low and add ham and zucchini/garlic mixture. Cover and simmer for 6 to 8 minutes until warmed through, then add pasta and gently mix to coat in sauce.
- Serve hot topped with freshly grated parmesan cheese if desired.
Also, check out some of my other recent food posts for more mouthwatering photos!
That Time I Was in a Magazine! Part 1: Maple Bacon Pancakes and That Time I Was in a Magazine! Part 2: Pińa Colada Pancakes
Taste Bud Travel Tuesday - TURKEY KEFTEDES (GREEK MEATBALLS) & COUSCOUS w/ ROASTED GREEN BEENS
UPVOTE AND FOLLOW ME
BADGES Courtesy of @elyaque
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
It's nice to see somebody use a good amount of black pepper. I think it's under-appreciated these days, as people go for the Sriracha or other hot sauce. Have you ever written about your content process here? From just this post, it sounds so interesting - having to think ahead in different amounts of time for different outlets. And think of it this way -- you get to enjoy all the seasons, all the time! : )
You make a really good point, but it is largely in part due to the fact that I am traveling. Currently in North Idaho
Your post made it sound like you were back already. You've been traveling for nearly a whole month. I haven't kept up, lol! I hope you are having a wonderful time! And "nice job" on being able to make all your cooking posts while you are traveling -- I know that takes a lot to prepare material in advance and just keep up while you are on the road. Happy travels!
Well, right now I am at my Aunt's house in North Idaho and it looks like I will be here for a while longer, probably at least one more month. So, it gives me the opportunity to keep posting. Thanks so much for the great comments as always
So you will get a double summer, lol. That means some good summer recipes from you - yay! Enjoy North Idaho -- such beautiful country!
Yes, that's right, two summers. The weather here has been erratic, really warm one day and really cold the next. Last week I got sunburn on Tuesday and rode a 4 wheeler in the snow on Wednesday. But it's all be beautiful which ever way it has gone. I just love it so much here
I love your photo!!
check my profile is a photogallery
upvoted
bless
Thanks so much @abouteveryting
Hello @abouteverything if you liked this post please check out my first food blog post. It would be greatly appreciated, thank you :)
Looks so good. I'm going to have to try making this. Thank you for putting this in my life. I'm hungry now.
I am glad I could be here to help @sash-pacino
Hello @sash-pacino if you liked this post please check out my first food blog post. It would be greatly appreciated, thank you :)
It looks very delicious again, a wonderful work of yours!
I appreciate that, thanks! @homeartpictures
welcome....
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Thanks so much for taking the time to comment @sardrt
Hello @sardt! If you liked this post please check out my first food blog post. It would be greatly appreciated, thank you :)
Great cheese choice. Gouda is a great cheese from the Netherlands :)
Thanks @gococonuts. And that's so cool. I've always wanted to go to the netherlands.
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Awesome recipe I will try making it ^,^
Fantastic @blazykelly, thanks so much for commenting