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Ingredients
| olive oil: 1/4 cup |
| pasta (penne): 1 lb |
| olive oil: 2 Tbl |
| zucchini squash: 2 whole squashes |
| green bell pepper: 1 |
| carrots: 2 |
| white mushrooms: 8 oz |
| onions: 3 |
| garlic: 3 cloves |
| canned stewed tomatoes: 14.5 oz |
| chicken broth: 1 cup |
| chicken broth: 1 cup |
| parsley: 2 Tbl |
| dried basil (ground): 1/2 tsp |
| dried oregano (ground): 1/2 tsp |
| red pepper flakes: 1/2 tsp |
| parmesan cheese (grated): 2 Tbl (grated) |
| gouda cheese: 12 oz (shredded) |
Pasta Primavera with Smoked Gouda
Credit: allrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
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.