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Pasta Primavera with Smoked Gouda

Scott Koeneman

"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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Ingredients

50 m servings 322 cals
Original recipe yields 8 servings

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 322 calories; 7.7 g fat; 54.3 g carbohydrates; 14.1 g protein; 13 mg cholesterol; 318 mg sodium. Full nutrition

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Reviews

Read all reviews 141
  1. 199 Ratings

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Most helpful positive review

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...

Most helpful critical review

I really didn't like this recipe and neither did my BF. I don't know what it was about it that I didn't like...but it was sort of bland and not really liking the smoked gouda flavor. It made a ...

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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...

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.

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 i...

This is one of my absolute favorites. Very excited to see that it is Kitchen Approved.

Enjoyed this recipe and can see that using most any vegetables you like would be good. I added olives and will probably not use the bell pepper next time- and there WILL be a next time.

This was awesome. It got raves reviews from everyone in my family. I will be making this again and again.

Loved it! I absolutely love many varieties of cheese, so the smoked gouda caught my eye! The wonderful assortment of fresh veggies simmered in the chicken broth with simple, but flavourful sp...

Very good. Wouldn't change a thing. It's a great way to get all your veggies!

I always substitute extra garlic for onions because I'm allergic to onions. I also put in the broccoli slaw in a bag from the grocery to add more veggies. The whole thing turned out wonderful,...