Pasta Primavera with Smoked Gouda

Name: Pasta Primavera with Smoked Gouda recipe
Prep time: 30 min
Cook time: 20 min
Yield: 8 servings
Cuisine: Global
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; ½ teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon red pepper flakes; 2 tablespoons grated Parmesan cheese; ⅔ cup shredded smoked Gouda cheese

by Bastien Girard 1 year ago

4.5 (10)

20 minutes

320 kcal

54.1 g carbs

Share recipe

Description

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
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon red pepper flakes
2 tablespoons grated Parmesan cheese
⅔ 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.

Nutrition Facts

serving: 8 servings

calories: 320 kcal

carbohydrates: 54.1 g

protein: 14 g

saturated fat: 2.7 g

cholesterol: 12.5 mg

sodium: 197.9 mg

fiber: 10.1 g

sugar: 7.7 g