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Summer Skillet Pasta
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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.

How to make

  1. STEP 1

    Cook pasta according to package directions. Drain.

  2. STEP 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. STEP 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.

Tip #1

This recipe can easily be divided in half for smaller families.

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