Summer Skillet Pasta
From mystic_river1 14 years ago
- 30 prep 10 cook to make
- Serves 6
A blend of fresh harvest vegetables make up this sensational skillet meal. A FARMER'S MARKET SPECIAL using whatever veggies you wish. Fast, easy, delicious!
Ingredients
- 6 servings shopping list
- Ingredients shopping list
- 8 ounces (2 1/3 cups) uncooked dried penne pasta shopping list
- 5 (3/4-ounce) slices Land O Lakes® Deli provolone cheese shopping list
- 3 tablespoons Land O Lakes® butter shopping list
- 1 medium onion, cut into 1-inch pieces shopping list
- 2 teaspoons finely chopped fresh garlic shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon coarse ground pepper shopping list
- 2 medium (4 cups) zucchini, cut into 1/2-inch slices, halved* shopping list
- 1 medium red bell pepper, thinly sliced shopping list
- 1 medium yellow bell pepper, thinly sliced shopping list
- 3/4 cup freshly grated parmesan cheese shopping list
- 2 medium tomatoes, cut into 1/2-inch pieces shopping list
- 2 tablespoons chopped fresh basil leaves** shopping list
How to make it
- Cook pasta according to package directions. Drain.
- Meanwhile, stack cheese slices; cut into thin strips. Coarsely chop.
- Melt butter in 12-inch deep skillet until sizzling; stir in onion, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, until onion is lightly browned (7 to 9 minutes). Add zucchini and bell peppers. Continue cooking, stirring occasionally, until vegetables are crisply tender (7 to 9 minutes).
- Stir in cooked pasta, Parmesan cheese, tomatoes and basil. Continue cooking until tomatoes are heated through (3 to 4 minutes). Sprinkle with provolone cheese. Cover; let stand until cheese is melted (1 to 2 minutes).
- *Substitute 1 medium eggplant, cut into 1/2-inch slices; cut each slice into eighths.
- **Substitute 2 teaspoons dried basil leaves.
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