Super easy 20-minute recipe for Skillet Pizza Veggie Pasta that makes vegetables taste like pizza! This vegetarian recipe is versatile and can be made with seasonal veggies from your garden, gluten-free, or even dairy-free!
Can vegetables taste like pizza? Absolutely! Tell your kids (or husbands) it’s “pizza pasta” and their plates will be clean in no time, vegetables, and all!
Are you a member of the “eat your vegetables” club?
I am. This phrase is the second most common at our dinner table.
(In case you’re wondering, “finish your dinner” ranks #1, but we’re usually still talking about the veggies.)
Getting kids to eat their vegetables sometimes seems like a never-ending battle, but I firmly believe it’s a battle worth fighting.
Have you ever heard of anyone getting sick from eating too many vegetables?
{Crickets…}
My point exactly.
I want my kids to grow up enjoying vegetables, but I know I can’t control what they like and don’t like. However, I can control what food is on their plate and in turn, what food goes into their bodies.
I’m sharing a recipe today that has four different vegetables – three of which some adults may even turn up their noses for – and it tastes like pizza.
Yes, you read correctly – the combination of these veggies kinda tastes like pizza in this amazing pasta dish!
Skillet Pizza Veggie Pasta
Once you tell your family that it’s ‘pizza pasta,’ their plates will be clean in no time, which is a win in my book! But it’s also…
- Super easy – no advanced cooking skills required.
- Ready super fast – 20 minutes or less from start to table.
- Frugal – the vegetables can easily be tailored to whatever is in season. A bonus for those who have their own garden!
What is veggie pasta made of?
The ingredients for skillet veggie pizza pasta are simple, healthy, and delicious together!
- Pasta (you can use gluten-free pasta also!)
- Garlic cloves
- Olive oil
- Zucchini
- Yellow squash
- Eggplant
- Diced tomatoes
- Salt & black pepper
- Italian seasoning (here’s how to make it at home)
- Italian cheese blend
Note: If you have a summer garden, add fresh basil and cherry tomatoes, or any fresh tomato. You can even think about other add-ins/substitutions for seasonal produce. For example, brussels sprouts could be a great addition when they’re in season during the fall through the winter months!
Is pizza veggie pasta healthy?
A resounding yes! Packed full of fresh vegetables, it is full of fiber and nutrients. A diet high in plant-based foods is very important for our health and well-being.
How do you make skillet pizza veggie pasta?
- Cook pasta according to the directions on the box.
- Saute garlic and olive oil until lightly browned.
- Add in the zucchini, squash, and eggplant, cook until tender.
- Add tomatoes, salt, pepper, and Italian Seasoning.
- Drain pasta and add to the vegetables, sprinkle with cheese.
And that’s it! It’s quick, easy, and a definite family favorite!
Note: Although this recipe is saucy as is, if you’d like a little extra tang, spoon over a little tomato sauce when you garnish with cheese. Here is my recipe for the best homemade tomato sauce!
Can skillet pizza veggie pasta be made dairy-free?
Yes, of course. Just omit the cheese, or use dairy-free cheese if you prefer.
Can I make this skillet pizza veggie pasta as a baked pasta recipe?
Yes! Just cook the pasta for 2 minutes less, reserving ½ cup of pasta water. Saute veggies as usual, then add all ingredients into a glass baking dish, or bake right in the skillet. If the mixture seems dry, add a little of the reserved pasta water (you could also add some homemade tomato sauce). Bake at 350 degrees for 20 minutes or until the cheese is melted and slightly browned.
More healthy and easy pasta recipes
- 5 Minute Spinach Pesto (you can also try making this with kale for kale pesto pasta!)
- Creamy Butternut Squash Pasta Bake
- Vegetable Pasta Primavera
- Easy Italian Pasta Salad
- Weeknight Creamy Mushroom Pasta
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Super easy 20-minute recipe for Skillet Pizza Veggie Pasta that makes vegetables taste like pizza! This vegetarian recipe can be made creamy or dairy-free!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Meals
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 ounces pasta
- 3 garlic cloves, minced
- 2 Tbsp olive oil, plus more for drizzling
- 1 zucchini, quartered lengthwise and then cut into 1/2” pieces
- 1 yellow squash, quartered lengthwise and then cut into 1/2” pieces
- 1 eggplant, cut into rounds and then cut into 1/2” pieces
- 1 can diced tomatoes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp Italian seasoning
- 6 ounces Italian cheese blend
Instructions
- Cook pasta according to the directions on the box.
- While the pasta is cooking, warm garlic and olive oil in a large sautee pan for 1-2 minutes, or until garlic starts to turn light brown.
- Add in the zucchini, squash and eggplant, stirring well to coat with oil and garlic. Cover with a lid and cook for 4 minutes.
- Uncover, stir well, and cover again; cook for another 4 minutes, or until the vegetables are tender.
- Add tomatoes, salt, pepper an Italian seasoning and cook uncovered for about 3 minutes.
- Drain pasta and add to the vegetables; combine well.
- Sprinkle cheese on top just before serving.
Notes
- Make it healthier: Use whole wheat pasta and fresh cheeses. I cut up 4 ounces of fresh mozzarella (leftover from pizza night) and shaved Parmesan on top – delicious!
- Make it dairy-free: omit cheese or sub for dairy-free cheese.
- If you’d like a little extra tang, spoon over a little tomato sauce when you garnish with cheese.
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