Pasta Primavera with Smoked Gouda

Pasta Primavera with Smoked Gouda

Made  times
Scott Koeneman 221

"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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50 m servings 322 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 54.3g
  • 18%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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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.


  1. 162 Ratings

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 ...

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.

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

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...

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,...

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.

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