Summer Skillet Pasta

Summer Skillet Pasta
94
9 Reviews
A bountiful blend of fresh vegetables and pasta with bold color and flavor make up this sensational skillet meal.
30 min
Prep Time
35 min
Total Time
8 servings

Ingredients

8 ounces (2 1/3 cups)
uncooked dried penne pasta
3 tablespoons
Land O Lakes® Butter
1 medium (1 cup)
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® Provolone Cheese, cut into strips
 
*Substitute 1 medium eggplant, cut into 1/2-inch slices; cut each slice into eighths.
**Substitute 2 teaspoons dried basil leaves.

Directions

  1. Cook pasta according to package directions. Drain.
  2. 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.
  3. 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.

Recipe Tips

Nutrition Facts (1 serving)

Calories
330
Cholesterol
35mg
Carbohydrates
39g
Protein
16g
Fat
14g
Sodium
690mg
Dietary Fiber
4g

Recipe Comments and Reviews

Rating

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.

Rating

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.

Rating

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.

Rating

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!

Rating

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!!!!!!!

Rating

Really fast, easy and delicious.

Rating

I also added shrimp, saug,and grilled chicken, a slice of garlic bread and a small glass of wine. AWESOME.

Rating

Easy, fast and the family enjoyed it.

Rating

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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