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Home >> Pasta Recipes

Summer Skillet Pasta

Pasta Recipes from AlansKitchen.comMakes 6 servings
Prep Time: 30 min.
Cooking time: 10 min.

Ingredients

  • 8 - ounces (2 1/3 cups) uncooked dried penne pasta
  • 3 - Tablespoons butter
  • 1 - medium 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**
  • 4 - ounces (1 cup) Mozzarella Cheese, shredded

Directions

Cook pasta according to package directions. Drain.

  1. In a 12-inch deep skillet, melt butter until sizzling.
  2. Next, stir in onion, garlic, salt and pepper.
  3. Cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until onion is lightly browned.
  4. Add zucchini, red and yellow peppers. Continue cooking, stirring occasionally, for 4 to 5 minutes or until vegetables are crisply tender.
  5. Stir in cooked pasta, Parmesan cheese, tomatoes and basil.
  6. Continue cooking until tomatoes are heated through. Sprinkle with mozzarella cheese.
  7. Cover and let stand 1 to 2 minutes or until cheese is melted.

* Substitute 1 medium eggplant, cut into 1/2-inch slices; cut each slice into eighths.

** Substitute 2 teaspoons dried basil leaves.

Alan's Kitchen Tip:
You can easily be divided this recipe in half for smaller families.


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