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Vegetable Parmesan Pasta Skillet

It’s an easy 30-minute dinner that anyone can make.

This vegetable parmesan pasta skillet combines fresh vegetables with spiral pasta noodles for a quick meatless meal.

Zucchini, bell pepper, tomatoes and onions are all piled into this tasty dinner and topped with freshly grated parmesan.

Close up of vegetable parmesan pasta in skillet recipe.

Fast 30-Minute Dinner

Fresh vegetables and pasta noodles go well together inside this easy skillet dinner recipe.

You’re looking at zucchini, bell peppers, tomatoes and onions that are tossed with spiral pasta and freshly grated parmesan. So simple that anyone can make it! I used brown rice pasta which is gluten-free, but you can use any style of noodles you prefer. This entire recipe took about 25 minutes, making it the perfect weeknight dinner for busy days when you just don’t feel like cooking.

If you like this recipe you might also enjoy my ground turkey zucchini chickpea skillet. Another easy dinner idea!

>> Need more inspiration? Grab my Easy Healthy Meals Success Kit! Includes 12 healthy eating guides, done-for-you meal plans, and recipes.

Looking down at ingredients on counter including parmesan cheese, zucchini, tomato, spiral pasta noodles in bowl, garlic bulb, yellow onion, green bell pepper.

Ingredients In Recipe

Here’s what you’ll need to make this simple recipe:

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

VEGETABLES This recipe uses zucchini, beefsteak tomatoes, yellow onion, bell pepper and garlic.

PARMESAN Freshly grated parmesan adds lovely flavor, but the container store-bought parmesan will also work.

SEASONINGS Spices used are 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 Parmesan Pasta Skillet

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

  1. You’ll need to cook the pasta first which won’t take long. A few minutes for the water to boil, then a few minutes for the pasta to cook. Drain and rinse and set it aside.
  2. I like to wash and prep all my vegetables while the pasta is cooking. For this recipe, you’ll need to wash and chop the zucchini, two beefsteak tomatoes, yellow onion, garlic and bell pepper.
  3. Add the zucchini, onion, bell pepper and garlic to a frying pan. Cook for 2-3 minutes. Add in the pasta, tomatoes, and spices. Mix together and cook another 2-3 minutes, until the zucchini is crisp tender.
  4. Sprinkle the freshly grated parmesan over top of the skillet. Feel free to add more if you’d like. Now you can scoop it onto plates, 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 all work.

Recipe FAQS

Do I have to use spiral pasta?

No. You can use any style of pasta noodles you prefer. This will work with spaghetti noodles, penne, macaroni, etc.

Do I have to use a skillet or can I use a regular frying pan?

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.

Do I have to use parmesan cheese?

No. If you’re on a budget and don’t want to use freshly grated parmesan, the store-bought container version will also work great. This meal would also delicious great with mozzarella cheese or feta cheese.

Close up of grated cheese, fresh vegetables and pasta in a skillet.

More 30 Minute Recipes

Here are some more easy one-pot 30-minute recipes:

Did you love this 30-minute meal? Be sure to leave a rating below!

Vegetable Parmesan Pasta Skillet

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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