baked

the ultimate food high

Penne with Ham and Parmesan

Whether it’s your first or last year of college, it’s normal to feel homesick at the beginning of the semester. The cure: comfort food. That dish your mom—or in this case my mom—has been making for what seems like forever. The best part about this recipe? It’s cheap, delicious, and only five ingredients total. You can make as little or as much as you want—it also makes great leftovers (yes, I’ve eaten it for breakfast).

Processed with VSCOcam with c2 preset

Ingredients:

  • 1 box penne pasta noodles
  • 2 Tbsp. olive oil
  • 2 medium cloves of garlic or 1 large clove
  • 1 package thick-slice ham
  • 1 package shredded parmesan cheese
  • Cilantro (optional)

Instructions:

  1. Boil the noodles according to the package directions. While the noodles are cooking, heat the olive oil and garlic in a skillet over medium heat.
  2. Chop ham into ¼-inch cubes. Add ham to the skillet, stirring occasionally.
  3. Drain the noodles and add to skillet. Once ham and noodles are heated through, stir in parmesan cheese to your liking. Finish with cilantro, if using, and serve.

Advertisements

About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on 09/16/2014 by in MUNCHIES and tagged , , , , .

Navigation

%d bloggers like this: