Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.
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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.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
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