Pasta Primavera with Provolone

By á-4667

Ingredients

• 1 tsp olive oil
• 2 onions, finely chopped
• 1 garlic clove, minced
• 1 green or red bell pepper, seeded and diced
• 1 medium zucchini, diced
• 1 c. coarsely chopped plum tomatoes
• 1/2 c. low-sodium chicken broth
• 1/4 tsp. salt
• 2 tbsp. finely chopped fresh parsley
• 1/4 tsp. dried oregano
• 1/4 tsp. crushed red pepper
• 3 c. hot cooked penne
• 1/3 c. shredded smoked provolone
• 1 tbsp. grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

In a large nonstick skillet over medium heat, heat the oil. Saute the onions, garlic, bell pepper, and zucchini until the onions are golden, about 5 minutes.

Stir in the tomatoes, broth, salt, parsley, oregano, and red pepper; bring to a boil. Reduce the heat and simmmer until thickened, about 10 minutes. Pour over the penne, then stir in the provolone and Parmesan.