Penne Primavera With Smoked Gouda

• 2 teaspoons extra-virgin olive oil
• 2 medium zucchini smalls to, diced
• 3 onions diced
• 1 green pepper diced
• 2 carrots mediums, peeled, halved lengthwise and diced
• 8 ounces mushrooms
• 3 cloves garlic minced
• 14 ounces stewed tomatoes coarsely chopped
• 1 cup low sodium chicken broth
• 4 tablespoons chopped parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 13 ounces whole wheat penne pasta
• 2/3 cup smoked gouda shredded, you can substitute another smoked ch
• 2 tablespoons grated Parmesan cheese

1. Prepare pasta according to package directions, but remove from heat and strain about 2 minutes before al dente. Do not rinse. Set aside.
2. Meanwhile, in a large pot, heat oil over medium-high heat. Saute zucchini, onion, green pepper, carrots and mushroom until nearly tender, about 5 minutes. Add garlic and cook for about one more minute.
3. Add tomatoes, broth, parsley, basil, oregano and pepper flakes. Bring to a boil and reduce to a simmer until sauce just begins to thicken. Add pasta, combine, and cook for an additional two minutes. This will allow the pasta to pull in all the flavors from the sauce.
4. Dish and top with Parmesan and Gouda. Serve with crunchy whole-grain bread.

extravirgin olive oil, zucchini smalls, onions, green pepper, carrots, mushrooms, garlic, tomatoes, chicken broth, parsley, basil, oregano, red pepper, whole wheat penne pasta, gouda, parmesan cheese

Taken from www.yummly.com/recipe/Penne-Primavera-With-Smoked-Gouda-1668343 (may not work)