Diva Tasting: Pasta Primavera with Smoked Gouda…

Pasta Primavera with Smoked Gouda


1 (16 Ounce) Package Whole Wheat Penne Pasta

3 Tablespoons Olive Oil

2 Zucchinis, Diced

1 Green Bell Pepper, Diced

2 Carrots, Diced

1 (8 Ounce) Package Cremini Mushrooms, Sliced

3 Onions, Diced

3 Cloves Garlic, Minced

1 (14.5 Ounce) Can Stewed Tomatoes, Coarsely Chopped

2 Cups Low-Sodium Chicken Broth

2 Tablespoons Chopped Fresh Parsley

1/2 Teaspoon Dried Basil

1/2 Teaspoon Dried Oregano

1/2 Teaspoon Red Pepper Flakes

1/4 Cup Grated Parmesan Cheese

1 Cup Shredded Smoked Gouda Cheese


  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 cooked pasta and cook until heated through, stirring gently, about 2 minutes. Top with Parmesan and Gouda cheeses before serving.

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