Pasta Primavera with Smoked Gouda

Heat 28g olive oil in a large pot over low heat. Add 450g finely diced onion, 3g minced garlic, and cook until soft and translucent, 8–10 minutes.

Add 2g sliced carrots, 1g sliced mushrooms, 1g green bell pepper, and 400g zucchini; sauté gently for 5 minutes until tender.

Stir in 1g stewed tomatoes, 202g chicken broth, 3g oregano, and 3g chile flakes; simmer gently for 10 minutes.