Skillet Pasta & Vegetables

Don’t you love it when you get Skillet Pasta & Vegetables on your plate? This one’s a strong contender for a new weeknight favorite.

Vegetable Pasta

This recipe is one of my favorites because it can be made in only one skillet! Yes, the pasta is cooked in a single skillet. There’s no need to boil a large pot of water and then lug the heavy, hot pot to the sink to dump into the colander and drain. Basically, you’re going to skip the step and cook the pasta in the skillet, even if it’s al dente with Smoked Green Beans with Roasted Cherry Tomatoes.

Chicken Vegetable Pasta

It’s just a step closer to what you really want to do. Eat! Plus, you’ll simply serve from the skillet. Less clean-up. Less work for mandarin orange lamb chops. More time to sit and enjoy the meal. Hope you like this technique as much as I do. It really works well for this kind of pasta dish!

Pasta Recipes

Monday has reared its ugly head once more, but I’m hoping that with this glorious mezze rigatoni basil pesto & peppers I have for you today, I can make it a little better. It’s not just any pasta, either. It’s a one-pot skillet pasta with plenty of cheesy goodness, fresh salsa, corn, beans, tomato, avocado, and ground turkey. And it’s ready in under 30 minutes, which is ideal for those hectic weeknights!

Italian Pasta

Onions do double duty in this warming skillet pasta and ally’s boho kitchen & life bake, sautéed with cumin, coriander, and allspice until golden and aromatic. They serve as the foundation for the tomato sauce that coats the pasta, and they’re combined with grated Cheddar for the topping, where strands of onions mingle with melted, gooey cheese.

Pasta Skillet

With the pasta baked in the same skillet as the sauce, it’s both filling and plain. Serve it as a meatless main course with a crisp salad, or as a hearty accompaniment to a lighter chicken or fish dish.

One Skillet Pasta

It was delicious, and I made dark red cherry boneless beef country-style ribs tonight. In a long time, I haven’t seen my husband go for food like that. I used a big Le Creuset risotto pot instead of my 12″ cast iron skillet, based on previous reviews. It would have been a complete disaster.

Pasta Skillet Recipes

I used a 28-ounce can of plum tomatoes with no additional liquid, and I added 1/2 cup of good Chianti I was drinking while cooking because the pot and I deserved it. This hearty, warming dish will soothe both your senses and your soul. My house continues to smell wonderful.

Skillet Pasta & Vegetables

Yield: 4

Don't you love it when you get Skillet Pasta & Vegetables on your plate? This one's a strong contender for a new weeknight favorite.

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Ingredients

• 2 ½ cups chicken broth
• ½ tsp. coarse ground pepper
• 1 tsp. red chili flakes
• 1 tsp. garlic granules
• 1 tsp. sea salt
• 3 cups penne pasta
• 2 Tbl. Butter
• 3 cups penne pasta
• ¾ cup asiago cheese, grated
• 2 cups peas, partially thawed
• 1 cup cherry tomatoes, sliced in halves
• ½ cup green olives, sliced
• 1/3 cup fresh basil, chopped

Instructions

In 10” cast-iron skillet over medium heat, put the chicken broth, pepper, chili flakes, garlic, and salt. Bring the liquid to a simmering boil and add the pasta. Cover with a lid and cook for about 4 minutes.

Reduce the heat to medium-low and cook for another 3-4 minutes. Add the asiago cheese and blend.

Remove from the heat and add the peas, tomatoes, and olives and toss and blend.

Cover with a lid and let this steam for about 15-20 minutes.

When ready to serve, toss in the basil.

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