As a busy mother and grandmother, Cindy understands the importance of convenient meals and a well-stocked pantry, as well as the enjoyment that goes into spending time in the kitchen with little ones. Cindy’s idea of relaxing? Making an apple pie that’s just like Mom’s. Let’s hope she shares the recipe.
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A bountiful blend of fresh vegetables and pasta with bold color and flavor make up this sensational skillet meal.
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.
Dietary Fiber: 4g
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!
WE LOVED THE SUMMER SKILLET PASTA RECIPE. .THE VEGIES TASTED SO GOOD WITH THE PASTA AND OTHER INGREDIENTS,DEFINETELY WOULD MAKE IT AGAIN,VERY LIGHT AND TASTY!!!!!!!
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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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1061
© 2014 Land O'Lakes, Inc.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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