A perfect time for a creamy pasta dinner with ham and zucchini is Sunday Supper – a twitter trend that is hosted every week by the WONDERFUL @FamilyFoodie (FamilyFoodie.com). The ultimate goal is to get more face and table time with your family by creating fabulous Sunday Supper dinners. I love this idea!
Although I aspire to as much of a gluten free lifestyle as I can (I am gluten-sensitive, not celiac), there are times when I need some pasta. Our favorite pasta is Dreamfields Pasta which is the ultimate option for those who are watching their carbs or are diabetic. Dreamfields has a low glyemic index (65% lower than traditional pasta) and does not compromise on taste one bit. DELISH!
Thinking about Sunday Supper and pasta made me think of this super easy creamy pasta that can handle just about any vegetables or meat combo that you choose. I had some leftover black forest ham and some fresh zucchini but raid your fridge and come up with your own combos too!
Our wine pairing for the Creamy Pasta with Ham & Zucchini was a bit unusual but since I was eager to try it, I threw caution to the wind.
The Graffigna Malbec was outstanding … we will be doing a full review on Wine Wednesday! A Pinot Grigio or Riesling would have paired very well, although the Malbec was superb with complex and peppery notes and made me crave char and barbecue!
- 1 cup onion, chopped
- 3 garlic cloves, chopped
- 1 zucchini, chopped
- 1½ cups ham, diced
- 4 tablespoons butter
- 2 tablespoons flour
- 1 pint of heavy cream (you can also use half and half)
- ½ cup of 2% milk
- ¾ cup cheese (I used havarti but you can use parmesan ½ cup)
- 13.25 ounces Rotini Dreamfields pasta
- pinch cayenne pepper
- 1 teaspoon Fennel Pollen
- Bring water to boil for the pasta.
- While the water is coming to a boil, add butter to skillet over medium heat. Once the butter is melted, add onion, garlic and zucchini. After about 4 min, add ham (my ham was already cooked!). Sauté until onion is soft and/or ham is slightly browned.
- When the water actively boils, add pasta.
- Add flour to mixture one tablespoon at a time stirring constantly. Add in cream and milk ½ cup at a time. You an add more or less depending on the consistency that you prefer. If using all milk, you may need more flour.
- While the sauce is thin, add cheese. Reduce heat to simmer while you drain pasta. Add more liquid if too thick. Add a pinch of cayenne pepper and fennel pollen and stir. Salt and pepper should be added to taste.
- Combine drained pasta and sauce and serve!