Skillet Pasta & Vegetables

Skillet Pasta & Vegetables

A new way to use the plentiful zucchini from your garden.

20 min. prep time
4 servings
252 Ratings


4 ounces (1 1/2 cups) uncooked dried bow tie pasta*
1 teaspoon finely chopped fresh garlic
1 medium zucchini, cut into 1/2-inch pieces
1 small eggplant, cut into 1/2-inch pieces
1 medium red onion, cut into eighths
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper


Cook pasta according to package directions. Drain; set aside.

Meanwhile, stack cheese slices. Cut into thin strips; coarsely chop.  Set aside.

Melt butter in 10-inch skillet until sizzling; stir in garlic. Stir in all remaining ingredients except pasta and cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes).

Stir in pasta. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in cheese. Serve immediately.

*Substitute 4 ounces (2 cups) your favorite uncooked dried pasta.

Nutrition Facts (1 serving)

Calories: 400

Fat: 24g

Cholesterol: 60mg

Sodium: 710mg

Carbohydrates: 33g

Dietary Fiber: 6g

Protein: 17g

Recipe #4528A©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

this recipe is fantastic.
however, the traditional recipe on the book calls for mozzarella cheese
so much yummier

I made this recipe, it was so good....really liked the combination. I used zucchini and yellow squash in stead of eggplant. I could not find a nice I used the squash...Turned out great...Thanks you the recipe.!!!

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