Pasta Primavera with Smoked Gouda
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
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Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook pasta in boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat olive oil in a skillet over medium heat. Stir in zucchinis, bell pepper, carrots, mushrooms, and onions; cook and stir until onions are softened and translucent, about 5 minutes. Add garlic and cook for 1 minute more. Stir in 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 pasta and cook until heated through, about 2 minutes. Top with Parmesan and Gouda cheeses to serve.
Source
Original recipe: View Original