Skillet Pasta & Vegetables

Skillet Pasta & Vegetables
24
2 Reviews
A new way to use the plentiful zucchini from your garden.
20 min
Prep Time
20 min
Total Time
4 servings

Ingredients

4 ounces (1 1/2 cups)
uncooked dried bow tie pasta
1/4 cup
Land O Lakes® Butter
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 (1 cup)
red onion, cut into eighths
1 teaspoon
dried basil leaves
1/2 teaspoon
salt
1/2 teaspoon
pepper
8 (3/4-ounce) slices
Land O Lakes® Provolone Cheese

Directions

  1. Cook pasta according to package directions. Drain; set aside.
  2. Meanwhile, stack cheese slices. Cut into thin strips; coarsely chop. Set aside.
  3. 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).
  4. Stir in pasta. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in cheese. Serve immediately.

Recipe Tips

Nutrition Facts (1 serving)

Calories
400
Cholesterol
60mg
Carbohydrates
33g
Protein
17g
Fat
24g
Sodium
710mg
Dietary Fiber
6g

Recipe Comments and Reviews

Rating

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

Rating

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 eggplant...so I used the squash...Turned out great...Thanks you the recipe.!!!

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