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.
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!
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.