Total Time
16mins
Prep 8 mins
Cook 8 mins

A bountiful blend of fresh harvest vegetables make up this sensational skillet meal.

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions. Drain.
  2. Meanwhile, melt butter in 12-inch deep skillet until sizzling; stir in onion, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, until onion is lightly browned (4 to 5 minutes). Add zucchini, red and yellow peppers. Continue cooking, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes).
  3. Stir in cooked pasta, Parmesan cheese, tomatoes and basil. Continue cooking until tomatoes are heated through. Sprinkle with mozzarella cheese. Cover; let stand until cheese is melted (1 to 2 minutes).
  4. *Substitute 1 medium eggplant, cut into 1/2-inch slices; cut each slice into eighths.
  5. **Substitute 2 teaspoons dried basil leaves.
  6. TIP: This recipe can easily be divided in half for smaller families.

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