Summer Skillet Pasta

Summer Skillet Pasta

A bountiful blend of fresh vegetables and pasta with bold color and flavor make up this sensational skillet meal.

30 min. prep time
8 servings
959 Ratings


8 ounces (2 1/3 cups) uncooked dried penne pasta
3 tablespoons Land O Lakes® Butter
1 medium onion, cut into 1-inch pieces
2 teaspoons finely chopped fresh garlic
1 teaspoon salt
1/2 teaspoon coarse ground pepper
2 medium (4 cups) zucchini, cut into 1/2-inch slices, halved*
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
3/4 cup freshly grated Parmesan cheese
2 medium tomatoes, cut into 1/2-inch pieces
2 tablespoons chopped fresh basil leaves**
5 (3/4-ounce) slices Land O Lakes® Deli Provolone Cheese, cut into strips


Cook pasta according to package directions. Drain.

Melt butter in 12-inch deep skillet until sizzling; stir in onion, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, 7-9 minutes or until onion is lightly browned. Add zucchini and bell peppers. Continue cooking, stirring occasionally, 7-9 minutes or until vegetables are crisply tender.

Stir in cooked pasta, Parmesan cheese, tomatoes and basil. Continue cooking 3-4 minutes or until tomatoes are heated through. Top with provolone cheese. Cover; let stand 1-2 minutes or until cheese is melted.

*Substitute 1 medium eggplant, cut into 1/2-inch slices; cut each slice into eighths.

**Substitute 2 teaspoons dried basil leaves.

Recipe Tip

This recipe can easily be divided in half for smaller families.

Nutrition Facts (1 serving)

Calories: 330

Fat: 14g

Cholesterol: 35mg

Sodium: 690mg

Carbohydrates: 39g

Dietary Fiber: 4g

Protein: 16g

Recipe #12677©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

I love this recipe, but I changed it to make a lighter meal, I use fresh linguine pasta and I don't use the mozzerella cheese, I only use fresh parmesan cheese, sometimes I add extra zucchini or use summer squash.
I love this recipe. It is one of my favorite dishes. My husband is lucky he doesn't get it twice a week. I add yellow squash and for myself, a little less parmesan (although I put it on the table for others to add). It is a delicious and pretty dish and I highly recommend it.
This is a wonderful recipe using the vegetables from the garden. I sometimes substitute yellow squash and green peppers and also add a little fresh tomato sauce and white wine to make some sauce. And since we love Havarti cheese, I use that instead of Provolone. It's quick and fresh.
This was delicious with fresh vegetables from my local farmers market. I used a zucchini and a squash instead of two different types of peppers, and I left out the provolone because it seemed out of place. With that, it's not a super cheesy dinner, but I like it that way. I like that the fresh veggies are the focal point of this dish.

Already made it twice!
Really fast, easy and delicious.
I also added shrimp, saug,and grilled chicken, a slice of garlic bread and a small glass of wine. AWESOME.
Easy, fast and the family enjoyed it.
This recipe is one of our favorites. I use extra tomatoes and sometimes add sauteed chicken pieces. I add a little extra parmesan and mozzerella if I use the chicken.

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