Pasta Primavera with Smoked Gouda

Ingredients

• 14.5 ounce canned tomatoes coarsely chopped canned
• 2  carrots diced
• 0.5 teaspoon basil dried
• 2 tablespoons parsley fresh chopped
• 3 cloves garlic minced
• 0.7 cup gouda cheese smoked shredded
• 1  bell pepper diced green
• 1 cup chicken broth low-sodium
• 8 ounce mushrooms sliced
• 2 tablespoons olive oil 
• 3  onions diced
• 0.5 teaspoon oregano dried
• 2 tablespoons parmesan cheese grated
• 0.5 teaspoon pepper flakes red
• 16 ounce penne pasta whole wheat
• 2  zucchinis diced

Equipment

• frying pan
• pot
• colander

Directions

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.
2. Drain well in a colander set in the sink.
3. 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.
4. 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.