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

1. 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.
2. 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.
3. 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.
4. Serve hot topped with freshly grated parmesan cheese if desired.

Also, check out some of my other recent food posts for more mouthwatering photos!

1. 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

2. BUTTERNUT SQUASH MAC & CHEESE CHICKEN PASTA

3. CHOCOLATE BROOKLYN BLACKOUT CAKE, CUPCAKE STYLE

4. BUTTERNUT SQUASH MAC & CHEESE CHICKEN PASTA

5. CINNAMON APPLE CARAMEL UPSIDE DOWN CAKE

6. Taste Bud Travel Tuesday - TURKEY KEFTEDES (GREEK MEATBALLS) & COUSCOUS w/ ROASTED GREEN BEENS

7. PUMPKIN SPICED WHOOPIE PIES WITH KAHLÚA BUTTERCREAM

8. GRINGA'S PUMPKIN JUICE SMOOTHIE

9. Perfect Party Dip Idea - SAUSAGE CHEDDAR CHILI QUESO DIP

10. SOUTHERN STYLE CHICKEN AND DUMPLINGS

AND A HUGE MASSIVE SHOUT OUT TO@rigaronib for designing my logo!!!! 

   

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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.