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
Instructions
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 8