Pasta Primavera with Smoked Gouda

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.