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!
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.