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!
![This simple 20-min veggie pasta dish makes veggies taste like pizza! My kids love this recipe and I love how versatile it can be.](https://dontwastethecrumbs.com/wp-content/uploads/2020/04/Skillet-Vegetable-Pizza-Pasta-Cover.jpg)
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!
![Looking for a vegetarian tomato pasta recipe? This recipe uses diced tomatoes and lots of fresh veggies.](https://dontwastethecrumbs.com/wp-content/uploads/2020/04/Skillet-Vegetable-Pizza-Pasta-5.jpg)
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!
![This skillet veggie pasta can be made with added spaghetti sauce if you'd like to add more tomato flavor.](https://dontwastethecrumbs.com/wp-content/uploads/2020/04/Skillet-Vegetable-Pizza-Pasta-3.jpg)
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!
![I use homemade Italian seasoning on this veggie pizza pasta recipe. It adds amazing flavor!](https://dontwastethecrumbs.com/wp-content/uploads/2020/04/Skillet-Vegetable-Pizza-Pasta-4.jpg)
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!
![You can use a variety of pasta noodles for this veggie pasta dish, and even use gluten free pasta if you'd like!](https://dontwastethecrumbs.com/wp-content/uploads/2020/04/Skillet-Vegetable-Pizza-Pasta-2.jpg)
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.
![This pizza pasta with veggies can work as a main meal or a side dish. It has been a hit with my family and works so well with a variety of veggies.](https://dontwastethecrumbs.com/wp-content/uploads/2020/04/Skillet-Vegetable-Pizza-Pasta-1.jpg)
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
![](https://dontwastethecrumbs.com/wp-content/uploads/2023/10/Fight-Inflation-Workshop-Workbook-on-Spiral-e1697746286692.jpg)
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Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!Skillet Pizza Veggie Pasta
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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