Whole Wheat Penne Pasta Primavera Recipes

PASTA PRIMAVERA WITH SMOKED GOUDA

Steps:

• 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.

WHOLE WHEAT PASTA PRIMAVERA

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, toss all the vegetables (minus the cherry tomatoes) with the olive oil, salt, pepper, italian spices, garlic powder and crushed red pepper, if using.
• Arrange the vegetables on 2 large baking sheets, making sure they are in an even layer.
• Bake until carrots are tender, and remaining vegetables begin to brown slightly, and carmelize.
• It is a good idea to lightly toss the vegetables after about 10 minutes of cooking.
• Cook pasta according to package directions in boiling salted water.
• Drain pasta and reserve about 1 cup of the cooking liquid.
• Toss the pasta and vegetables in a large bowl.
• Add the cherry tomatoes and any of the reserved cooking liquid is pasta seems dry.
• Season again with salt and pepper to taste.
• Sprinkle with grated cheese of your choice and fresh basil leaves.