Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish. Check pre-shredded cheese as flour may be used to prevent caking; it's best to grate your own.


"Pasta with melted cheese is the one thing I could eat over and over again." -Yotam Ottolenghi

The refrigerator light goes on...

Quick and easy pasta dishes are perfect for weeknight meals. This method of roasting veggies in the oven and then adding the cooked pasta with a bit of cheese is a great model.

Using a large skillet and a bit of oil you can add almost any onion as a base. Make sure to slice the onion or shallot as thinly as possible. For something like leeks, using only the white part of the leek is best, but you can use the green part if you remember that it will take a bit longer to cook.

I like using the small grape tomatoes because as they roast, they caramelize, and the flavor moves from sweet to umami. There are other great choices that will do the same, such as diced yellow squash or zucchini.

It is then a wide open landscape on the cheese that you choose. Adding it at the last minute along with the little bit of pasta water makes for a great sauce.


Pasta with Peas and Gouda

Servings: 2 | Serving size: 2 ounces pasta with veggies

Cooking time: 30 minutes

This recipe can easily be multiplied and makes good leftovers.

Pasta with Peas and Gouda recipe from Dr. Gourmet


  • 4 quarts water
  • 4 ounces whole wheat or gluten free shells or elbow pasta
  • 3 tsp. olive oil (divided)
  • 2 large shallots (thinly sliced)
  • 6 ounces cherry or grape tomatoes
  • 1 tsp. unsalted butter
  • 1 cup frozen peas (thawed)
  • 3 ounces gouda (shredded)
  • 8 large leaves basil (chiffonade)
  • fresh ground black pepper to taste

Place a large skillet in the oven and preheat to 325°F.

Place the water in a large sauce pan over high heat.

When the water boils, add the pasta.

While the pasta is cooking, add 2 teaspoons of the olive oil, the shallots, and the tomatoes to the skillet in the oven. Toss occasionally.

When the pasta is done, remove the skillet from the oven and place over low heat.

Add 1 teaspoon olive oil and the butter. Swirl and add the peas.

Toss the peas with the tomatoes for about 20 seconds.

Drain the pasta except for 2 tablespoons of the pasta water.

Add the pasta, the pasta water, and the cheese to the pan.

Toss gently until the cheese is melted and serve topped with the basil and black pepper.

Nutrition Facts

Serving size: 2 ounces pasta with veggies

Servings: 2

Amount Per Serving

Calories 580 Calories from Fat 198
% Daily Value
Total Fat 22g 28%
    Saturated Fat 10g 48%
    Monounsaturated Fat 9g
    Trans Fat 0g
Cholesterol 50mg 17%
Sodium 370mg 16%
Total Carbohydrates 75g 27%
    Dietary Fiber 14g 50%
    Sugars 18g
Protein 26g
Vitamin A 17% Vitamin C 56%
Calcium 30% Iron 27%
Vitamin K 40mcg Potassium 1100mg