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  • Prep
    10 min
  • Total
    30 min
  • Servings

Garlic Penne with Herbes de Provence and Garlic & Herb Cheddar Cheese

In the mood for a Sunday pasta dish? Try this garlic pasta recipe with Herbs of Provence and Garlic & Herb Cheddar Cheese. It’s easy to prepare, inexpensive, and delicious. Combined with cherry tomatoes, olives, and basil, the flavour of our Garlic & Herb Cheddar Cheese will make you feel like you have just been whisked off to dinner in Provence!


  • 300 g (2 cups) penne (or rigatoni, ziti, or other short pasta)
  • 2 zucchini, cut into thin rounds
  • 30 mL (2 tbsp) olive oil
  • Salt and pepper, to taste
  • ½ red onion, peeled and cut into thin strips
  • 750 mL (3 cups) 15% cooking cream
  • 200 g (2 cups) Armstrong Garlic & Herb Cheddar Cheese, grated
  • 375 mL (1½ cups) cherry tomatoes
  • 125 mL (½ cup) black olives
  • 60 mL (1/4 cup) fresh parsley, chopped
  • 60 mL (1/4 cup) fresh basil, chopped


  1. Preheat the oven to 200º C (400º F).
  2. Cook the penne according to the package directions.
  3. In the meantime, in a pan over medium-high heat, brown the zucchini in oil for 3 to 4 minutes, stirring occasionally. Season with salt and pepper.
  4. In a saucepan, heat the cream over low heat with the Armstrong Garlic & Herb Cheddar Cheese, stirring occasionally, until the cheddar has melted.
  5. Drain the pasta. In a large bowl, combine the rest of the ingredients. Add the penne.
  6. Pour the mixture into an ovenproof dish and cook in the oven for 10 minutes.

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