“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.” - by Fight the Fat Foodie
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 320 cal
- 16%
- Fat
- 7.7 g
- 12%
- Carbs
- 54.1 g
- 17%
Based on a 2,000 calorie diet
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Reviews (105)
Rate This Recipe
"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 ..." See morebit 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!"
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