Are pasta dishes for vegetarians healthy?

This one gets 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 .

Can skillet pizza veggie pasta be made dairy-free?

Yes, of course. Just omit the cheese or use dairy-free cheese if you prefer. You’ll still get plenty of pizza flavor from the tomatoes and seasonings.

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. Sauté the 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 350F for 20 minutes or until the cheese is melted and slightly browned.

20-Minute Vegetarian Pasta Dish | Easy Pizza Veggie Pasta

Skillet Pizza Veggie Pasta

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Can vegetables taste like pizza? In this vegetarian pasta dish, they can! Fresh veggies, pasta, and simple seasonings combine for a quick, delicious Italian dinner.

Author: Tiffany
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Meals
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

12 ounces pasta (336g)
3 garlic cloves, minced (9g)
2 Tbsp olive oil, plus more for drizzling (28g)
1 zucchini, quartered lengthwise and then cut into ½” pieces (200g)
1 yellow squash, quartered lengthwise and then cut into ½” pieces (342g)
1 eggplant, cut into rounds and then cut into ½” pieces (566g)
1 can diced tomatoes (190g)
½ tsp salt
¼ tsp pepper
1 Tbsp Italian seasoning
6 ounces Italian cheese blend (168g)

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Instructions

Cook pasta according to the directions on the box.
While the pasta is cooking, warm the garlic and olive oil in a large sauté pan for 1-2 minutes, or until garlic starts to turn light brown.
Add the zucchini, squash, and eggplant, stirring well to coat with the 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, and 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/