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
Scale
- 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.
Find it online: https://dontwastethecrumbs.com/skillet-pizza-veggie-pasta/