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Vegetable Parmesan Pasta Skillet

This is an easy 30-minute dinner for those busy weeknights.

This vegetable parmesan pasta skillet combines zucchini, bell pepper, and tomatoes with spiral pasta noodles for a quick meatless meal. It’s topped with Italian seasoning, grated parmesan, salt and pepper.

Serve this recipe as a meatless meal. Or add some shrimp, or easy oven-baked chicken legs for a low-fuss meal.

Close up of vegetable parmesan pasta in skillet recipe.

30-Minute Dinner Recipe

  • Fresh vegetables and pasta noodles go well together inside this easy skillet dinner recipe.
  • This entire recipe took about 25 minutes, making it the perfect weeknight dinner for busy days when you just don’t feel like cooking.
  • I used brown rice pasta which is gluten-free, but you can use any style of noodles you prefer.
  • If you like this recipe you might also enjoy our ground turkey zucchini chickpea skillet. Another easy dinner idea.
Looking down at ingredients on counter including parmesan cheese, zucchini, tomato, spiral pasta noodles in bowl, garlic bulb, yellow onion, green bell pepper.

Recipe Ingredients

SPIRAL PASTA NOODLES: I prefer to use gluten-free brown rice spiral noodles, but this recipe will work with any type of pasta that you prefer.

VEGETABLES: Chopped veggies include zucchini, beefsteak tomatoes, yellow onion, bell pepper and garlic.

PARMESAN: Skip the container-bought version and buy freshly grated parmesan which adds incredible flavor.

SEASONINGS: Spices include Italian seasoning, salt, and ground pepper. You’ll also need some cooking oil (I prefer to use avocado oil when cooking recipes in my skillet).

Looking down at vegetables, spiral noodles, and grated parmesan in a black skillet with a grey spatula.

How To Make Vegetable Pasta Skillet with Parmesan

From start to finish, this recipe can be on your family’s plates in under 30 minutes. The full recipe card is at the bottom of this post.

  1. Cook the pasta first. Drain and rinse, then set it aside.
  2. Wash and chop veggies. Add to a frying pan with spices and cook until crisp-tender.
  3. Add pasta and parmesan and mix in until warmed through. Serve and enjoy!

Storing Leftovers

  • This recipe can be stored in an airtight container in the fridge for 3-4 days, and reheated in the microwave or skillet on the stove.
  • If using brown rice pasta noodles, I prefer to sprinkle a tiny bit of water over them to help them plump up while reheating.

Recipe Tips

  • Prep all the ingredients in advance. Wash and chop all the vegetables and pre-measure the spices. That way you won’t feel rushed during the quick stirfry process.
  • Cook pasta al dente according to package instructions. You don’t want overcooked, mushy pasta in this recipe.
  • Cook zucchini until crisp-tender. It will be easy to poke with a fork, but not too mushy.
  • Substitute beefsteak tomatoes for any tomato style. Cherry or grape tomatoes and roma tomatoes will work.
Close up of grated cheese, fresh vegetables and pasta in a skillet.

More 30 Minute Recipes

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Vegetable Parmesan Pasta Skillet

This vegetable parmesan pasta skillet combines zucchini, bell pepper, and tomatoes with spiral pasta noodles for a quick meatless meal. It's topped with Italian seasoning, grated parmesan, salt and pepper.
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings

Ingredients

  • 1 cup uncooked spiral noodles - or 2 cups cooked
  • 4 Tbsp cooking oil - divided
  • 1 cup chopped zucchini
  • 2 beefsteak tomatoes - chopped and seeds removed
  • ½ medium yellow onion, chopped - about 1 ½ cups
  • 1 green bell pepper, chopped - about 1 ½ cups
  • 2 garlic cloves - minced
  • 1 Tbsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 2 Tbsp grated parmesan

Instructions

  • Cook the pasta according to instructions on package. Drain and rinse.
  • Prep all ingredients: Wash all veggies, chop bell pepper, chop tomato and remove seeds, chop the zucchini. Grate the parmesan cheese.
  • Add 2 Tbsp oil plus zucchini, onion, bell pepper and garlic to a frying pan. Cook 2-3 minutes, until veggies soften. Stir occasionally.
  • Add the cooked pasta, chopped tomatoes, Italian seasoning, salt and pepper. Mix together.
  • Cook 2-3 minutes, until zucchini is slightly soft when poked with a fork.
  • Remove from heat and sprinkle freshly grated parmesan. Scoop onto plates, serve and enjoy!

Recipe Notes:

  • Prep all the ingredients in advance. Wash and chop all the vegetables and pre-measure the spices. That way you won’t feel rushed during the quick stirfry process.
  • Cook pasta al dente according to package instructions. You don’t want overcooked, mushy pasta in this recipe.
  • Cook zucchini until crisp tender. It will be easy to poke with a fork, but not too mushy.
  • Substitute beefsteak tomatoes for any tomato style. Cherry or grape tomatoes, and roma tomatoes will all work.
  • You can make this recipe in any style of frying pan, dutch oven or large pot. Anything that can cook on the stove and is large enough to hold all the ingredients will work.
  • This recipe can be stored in an airtight container in the fridge for 3-4 days, and reheated in the microwave or skillet on the stove. If using brown rice pasta noodles, I prefer to sprinkle a tiny bit of water over them to help them plump up while reheating.
Nutrition
Calories: 160kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Sodium: 229mg | Fiber: 3g | Sugar: 5g

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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