Fresh broccoli, zucchini and mushrooms were the highlights of this dish. With more vegetables than pasta in this meal, it was completely filling without the weight of a heavy pasta dish. This was a very tasty meal that took less than 30 minutes to get on the table.
We arrived at our cabin mid-day Saturday and the meat I’d planned to cook for dinner was still frozen. I decided to use some of the fresh vegetables that were sitting on our counter instead. Once I tasted the dish, I quickly jotted down notes, so that I’d remember what I’d done.
This is definitely a meal that will be made repeatedly. All of my kids devoured this, vegetables and all, and one of my boys ate two huge servings.
Summer Vegetable Pasta Skillet
Servings: 2 servings
Ingredients
- 2 cups broccoli cut into florets and stem thinly sliced
- 2-3 cups summer squash I used green and yellow zucchini, crookneck and Mexican grey squash, sliced into round about 1/4” thick
- 5 oz small button mushrooms cut into quarters
- 1/2 small onion
- 2 cloves of garlic
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- freshly ground black pepper to taste
- 2 tablespoons olive oil
- 29 oz crushed tomatoes
- 8-10 ounces pasta I used a fusilli shaped corn variety
- 1 tablespoon fresh lemon juice
- Freshly shaved or grated Parmesan cheese
Instructions
- Cook the pasta according the directions on the package. Drain and set aside. Do not rinse the cooked pasta. In the bottom of a large cold skillet, combine the olive oil, garlic and all of the spices. Set burner to medium high and warm the oil mixture, stirring as needed. When the mixture is fragrant, after about 1 minute, add the onions and saute until tender and slightly browned.
- Add the broccoli to the skillet. Saute about 2 minutes and add the mushrooms. Add the squash and saute just until crisp and barely tender. The vegetables should be very bright in color by this point. Add the crushed tomatoes and bring to a low simmer. Simmer just until the sauce is warmed through. Add the lemon juice and stir again. Add the cooked pasta to the skillet and toss well to coat. Sprinkle individual servings with Parmesan just before serving. Enjoy!
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Nizz says
I'm making something like this for lunch 🙂 Quick and delicious!
Joanne says
This is EXACTLY the kind of pasta dish that I live for!
Jenn says
I love it when you aren't expecting something to turn out "blog" worthy and you have to scramble to jot down notes 🙂 The pasta looks wonderful!
Monet says
Hello my dear! This is exactly what I want to have for lunch. I know I would find inspiration this morning. Thank you for sharing with me, sweet friend, and thank you for the kind words on my new blog. I hope you are having a wonderful start to a "short" week.
Athena says
This looks great! I love a good medley of summer veggies. 🙂
iPhone 5 Concept says
It look yummy… Can i eat that as i am feeling hungry after seen that.
Inside a British Mum's Kitchen says
Great pasta dish – I think my lot will eat it repeatedly too – glad you jotted down the notes,
Mary oxo
Angie's Recipes says
A quick and delicious pasta dish.
Tricia @ saving room for dessert says
So jealous! I didn't get one thing made this past weekend. We went non-stop. Sounds like I may have been able to squeeze this in if I had all the ingredients. Mary your photos are beautiful! Have a great rest of the week. Tricia
Blond Duck says
Perfect! I've been wanting meatsauce and speghetti but not the heaviness–it's almost 100 here!
Marjie says
Busy as we are in the winter time, with school and all, it seems like we need faster meals in the summer, so we can enjoy all of the glorious daylight! Glad you all enjoyed this; it sounds wonderful.
Big Dude says
This sounds very good Mary.
Words Of Deliciousness says
Looks delicious. I love all the vegetables in this skillet.
Tommie says
What could you use in place of the crushed tomatoes?
Mary Younkin says
Feel free to substitute your favorite spaghetti sauce, Tommie.