Angel Hair Pasta Primavera with Gouda
Imported Gouda cheese adds sharp, nutty flavor to this light pasta dish with fresh garden veggies.
- 2 large carrots
- 2 large zucchini
- 2 red bell peppers
- 1 yellow or orange bell pepper
- 1 small red onion
- 2-3 Tbsp olive oil
- 1 large garlic clove minced
- 8 ounces cherry tomatoes halved
- 1 Tbsp dried Italian herbs
- 12 large basil leaves chopped
- 1/2 lb angel hair pasta
- 1 cup Imported Gouda cheese shaved
Cook pasta according to package instructions and reserve 1 cup of the cooking liquid.
Meanwhile julienne (cut into thin strips) the carrots, zucchini, bell peppers, and red onion. In a large pot heat olive oil and cook the julienned vegetables over medium-low until tender. Add garlic and cherry tomatoes and cook just until the tomatoes begin to soften. Mix in the Italian herbs.
Once the pasta is finished toss with the vegetables and reserved liquid. Add basil leaves, salt and pepper. Top with shaved Imported Gouda cheese.