Penne Primavera With Smoked Gouda

Photo: Scott Koeneman

Ingredients

2 teaspoons extra virgin olive oil

2 smalls to medium zucchini, diced

3 onions, diced

1 green pepper, diced

2 mediums carrots, peeled, halved lengthwise and diced

8 ounces mushrooms

3 cloves garlic, minced

14 ounces can stewed tomatoes, coarsely chopped

1 cup low sodium chicken broth

4 tablespoons chopped parsley

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon red pepper flakes

13 ounces box whole-wheat penne pasta

2/3 cup smoked Gouda, shredded (you can substitute another smoked ch

2 tablespoons grated Parmesan cheese

Preparation

Prepare pasta according to package directions, but remove from heat and strain about 2 minutes before al dente. Do not rinse. Set aside.

Meanwhile, in a large pot, heat oil over medium-high heat. Saute zucchini, onion, green pepper, carrots and mushroom until nearly tender, about 5 minutes. Add garlic and cook for about one more minute.

Add tomatoes, broth, parsley, basil, oregano and pepper flakes. Bring to a boil and reduce to a simmer until sauce just begins to thicken. Add pasta, combine, and cook for an additional two minutes. This will allow the pasta to pull in all the flavors from the sauce.

Dish and top with Parmesan and Gouda. Serve with crunchy whole-grain bread.

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About

What better way to get those 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.