Pasta Primavera with Smoked Gouda |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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What better way to get your veggies in than with a savory Italian dish like Pasta Primavera. My version combines a little bit of heat from red pepper flakes with fresh vegetables, herbs and the smokey flavor of a smoked Gouda cheese. It's a wonderful combination of crunchy and creamy. Ingredients:
1 (16 ounce) package whole wheat penne pasta |
2 tablespoons olive oil |
2 zucchinis, diced |
1 green bell pepper, diced |
2 carrots, diced |
1 (8 ounce) package mushrooms, sliced |
3 onions, diced |
3 cloves garlic, minced |
1 (14.5 ounce) can stewed tomatoes, coarsely chopped |
1 cup low-sodium chicken broth |
2 tablespoons chopped fresh parsley |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon red pepper flakes |
2 tablespoons grated parmesan cheese |
2/3 cup shredded smoked gouda cheese |
Directions:
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. Heat the olive oil in a skillet over medium heat. Stir in the zucchini, bell pepper, carrots, mushrooms, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for one minute more. Stir in the tomatoes, chicken broth, parsley, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer until sauce thickens. Stir in the pasta and cook until heated through, about 2 minutes. Top with Parmesan and Gouda cheeses before serving.
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