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My review
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 calsOriginal recipe yields 8 servings
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Directions
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Prep
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- 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.
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 141199 Ratings
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Most helpful positive review
3/26/2010
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
6/18/2010
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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3/26/2010
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...
3/31/2010
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.
4/8/2010
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...
1/15/2010
This is one of my absolute favorites. Very excited to see that it is Kitchen Approved.
4/25/2010
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.
1/15/2010
This was awesome. It got raves reviews from everyone in my family. I will be making this again and again.
5/5/2010
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...
2/26/2010
Very good. Wouldn't change a thing. It's a great way to get all your veggies!