This pasta with smoked Gouda cheese features whole wheat penne, zucchini, bell pepper, carrots, and Italian herbs for a savory veggie-packed dish.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
320 Calories
Recipe Instructions
Step 1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook pasta in boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Step 2
Heat olive oil in a skillet over medium heat. Stir in zucchinis, bell pepper, carrots, mushrooms, and onions; cook and stir until onions are softened and translucent, about 5 minutes. Add garlic and cook for 1 minute more. Stir in tomatoes, chicken broth, parsley, basil, oregano, and red pepper flakes.
Step 3
Bring to a boil, then reduce heat to low and simmer until sauce thickens. Stir in pasta and cook until heated through, about 2 minutes. Top with Parmesan and Gouda cheeses to serve.
Ingredients
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
3 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 carrots, diced
1 green bell pepper, diced
2 zucchinis, diced
3 onions, diced
1 (8 ounce) package mushrooms, sliced
1 cup low-sodium chicken broth
1 (16 ounce) package whole wheat penne pasta
1 (14.5 ounce) can stewed tomatoes, coarsely chopped
