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Pasta Primavera with Smoked Gouda

Pasta Primavera with Smoked Gouda

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Fight the Fat Foodie

Fight the Fat Foodie

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.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 54.3g
  • 18%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Donna
44

Donna

3/26/2010

This was fantastic! I used quite a bit more gouda than the recipe because I had it and a red pepper instead of green (red was curiously less expensive than the green). And of course, it took me a bit longer than 50 minutes to get it finished. Maybe I'm a slow veggie chopper. Worth the work and I will definitely make this one again!

Tasha
39

Tasha

3/31/2010

Used Mozzerella because I didn't have gouda. Substitutted some veggies to use what I had on hand, threw in asparagus - EVERYONE loved! Small picky children included. Leftovers great too.

Minnesota_Girl
31

Minnesota_Girl

4/8/2010

We enjoyed this... healthy and tasty. I can't wait to try it with fresh herbs and veggies from the garden this summer. The whole wheat pasta goes very well with this dish and the smoked gouda is a must, I wouldn't replace it with anything else! Thanks for sharing.

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