Italian Veggie Skillet Recipes

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QUICK ITALIAN VEGGIE SKILLET



Quick Italian Veggie Skillet image

When you don't know what to serve, Italian flavors are a good starting point. We combine cannellini and garbanzo beans for this snappy rice dish. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 can (15 ounces) no-salt-added garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained
1 cup vegetable broth
3/4 cup uncooked instant rice
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional
1 cup marinara sauce
1/4 cup grated Parmesan cheese
Minced fresh basil

Steps:

  • In a large skillet, combine first 6 ingredients and, if desired, pepper flakes; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 7-9 minutes. Stir in marinara sauce; heat through, stirring occasionally. Top with cheese and basil.

Nutrition Facts : Calories 342 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 660mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 11g fiber), Protein 16g protein.

ITALIAN VEGGIE SKILLET



Italian Veggie Skillet image

"Although I'm retired, I like recipes that are fast to prepare," shares Josephine Piro of Easton, Pennsylvania. "This side dish is ready in no time and incorporates vegetables and herbs from our garden for a refreshing taste."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2-3 servings.

Number Of Ingredients 12

1 medium yellow summer squash, cut into 1/4-inch slices
1/2 cup sliced fresh mushrooms
1 tablespoon olive oil
1 cup cherry tomatoes, halved
1/2 teaspoon salt
1/2 teaspoon minced garlic
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1-1/2 teaspoons plus 2 tablespoons minced fresh basil, divided
2 tablespoons sliced green onion
2 tablespoons grated Parmesan cheese

Steps:

  • In a large skillet, saute squash and mushrooms in oil for 4-5 minutes or until tender. Add the tomatoes, salt and garlic. Reduce heat; simmer, uncovered, for 6-8 minutes. , Stir in the parsley, rosemary, thyme and 1-1/2 teaspoons basil; cook 1-2 minutes longer or until heated through. Transfer to a serving bowl. Sprinkle with onion and remaining basil; lightly toss. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 86 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 464mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

ITALIAN CHICKEN AND VEGETABLE SKILLET



Italian Chicken and Vegetable Skillet image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 Servings

Number Of Ingredients 12

2 tablespoons olive oil
1¼ pounds chicken tenders
1¼ pounds boneless skinless chicken breasts, cut into strips
2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
2 teaspoons Lawry's® Seasoned Salt
1 cup grape tomatoes
½ cup cut-up string beans
½ cup cut-up asparagus
½ cup sliced yellow squash
½ cup sliced zucchini
½ cup bell pepper strips
½ cup sliced onion

Steps:

  • 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
  • 2. Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.

QUICK ITALIAN SKILLET DINNER



Quick Italian Skillet Dinner image

Dinner in 30 minutes - and only one pot to clean! Combine Italian sausage with peppers, onions, diced tomatoes, vegetable juice and rice for a meal that is better than anything you'd make from a box!

Provided by Red Gold

Categories     Trusted Brands: Recipes and Tips     RED GOLD®, Inc.

Time 30m

Yield 6

Number Of Ingredients 7

1 pound Italian sausage
½ cup chopped green bell pepper
1 medium onion, chopped
1 (14.5 ounce) can RED GOLD® Diced Tomatoes
2 cups RED GOLD® Vegetable Juice from Concentrate
1 ½ cups instant rice
1 cup shredded mozzarella cheese

Steps:

  • In large skillet cook sausage until no longer pink, 4 to 6 minutes. Drain off excess fat. Add green bell pepper and onion; cook until crisp.
  • Add diced tomatoes and vegetable juice; cook and stir until mixture boils. Remove from heat and stir in rice.
  • Cover and let stand 6 to 8 minutes or until liquid is absorbed.
  • Sprinkle with cheese; cover and let stand until cheese is melted.

Nutrition Facts : Calories 357.9 calories, Carbohydrate 30.7 g, Cholesterol 41.8 mg, Fat 17.5 g, Fiber 2.2 g, Protein 17.9 g, SaturatedFat 6.9 g, Sodium 1012.2 mg, Sugar 3.4 g

ITALIAN SAUSAGE AND VEGGIE SKILLET



Italian Sausage and Veggie Skillet image

Make and share this Italian Sausage and Veggie Skillet recipe from Food.com.

Provided by HopeJohnJP

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 lb fresh Italian sausage, casings removed
2 tablespoons olive oil
1 large sweet onion, diced
5 garlic cloves, peeled and chopped
3 celery ribs, halved lengthwise and chopped
2 tablespoons dried basil
2 bell peppers, stems, seeds, and pith removed, diced
1 (15 ounce) can diced tomatoes, undrained
1 cup chicken stock
2 cups broccoli, fleurets
2 cups fresh Baby Spinach
1/2 cup French-fried onions, toasted
2 cups cooked white rice
salt and pepper

Steps:

  • Brown sausage in a large skillet over medium heat until no longer pink inside. Remove from skillet and set aside.
  • Add olive oil to the same skillet. When hot (a splash of water sizzles), add onion, garlic, and celery, stirring until soft and translucent. Add basil and stir until well mixed.
  • Stir in bell pepper (I like to use different colors to make it pretty) until nicely combined.
  • Add tomatoes and stock and stir to deglaze the pan of any stuck on vegetables. Bring to a low boil.
  • Add broccoli, and then return sausage to pan, stirring until well combined.
  • Reduce heat, cover, and simmer until broccoli is tender.
  • Remove lid and add spinach, stirring just until wilted.
  • Check seasoning, adding salt and freshly ground pepper as needed.
  • Serve by itself or over hot rice, topped with crispy toasted French-fried onions.

Nutrition Facts : Calories 670.4, Fat 39.4, SaturatedFat 12.3, Cholesterol 66.5, Sodium 1516.8, Carbohydrate 50.1, Fiber 5.8, Sugar 9.2, Protein 29.7

ITALIAN VEGGIE SKILLET



Italian Veggie Skillet image

Adapted from Taste of Home's "Light and Tasty" publication, originally submitted by Sue of Coarsegold, CA. An easy and healthy side dish, with generous servings.

Provided by yogiclarebear

Categories     Corn

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 small onion, halved and sliced
1 small red bell pepper, chopped
1 1/2 teaspoons olive oil
2 small zucchini, thinly sliced
1 garlic clove, minced
2/3 cup frozen corn, thawed
10 grape tomatoes, halved
2 teaspoons fresh basil, minced
1/2 teaspoon salt
1/2 teaspoon italian seasoning
2 tablespoons parmesan cheese

Steps:

  • In a large nonstick skillet, sauté onion and red pepper in oil for 2 minutes.
  • Add zucchini and garlic; sauté 4-5 minutes longer, or until vegetables are crisp-tender.
  • Add the corn, tomato, basil, salt, and Italian seasoning. Cook, stirring until heated through.
  • Sprinkle with Parmesan cheese and serve immediately.

Nutrition Facts : Calories 163, Fat 5.9, SaturatedFat 1.5, Cholesterol 4.4, Sodium 681.1, Carbohydrate 25.8, Fiber 4.8, Sugar 5.2, Protein 6.5

ITALIAN COUNTRY VEGETABLE-BARLEY SKILLET



Italian Country Vegetable-Barley Skillet image

Skillet dinner ready in 30 minutes! Enjoy this Italian - inspired dinner made using veggies and barley - a hearty meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

2 tablespoons garlic-flavored oil
2 medium carrots, sliced (1 cup)
1 medium zucchini, sliced (2 cups)
1 large yellow summer squash, sliced (2 cups)
1 package (8 ounces) sliced mushrooms
1/2 medium red onion, cut into wedges
1 cup uncooked quick-cooking barley
1 cup water
1 jar (28 ounces) chunky spaghetti sauce
1 cup shredded Italian-style six-cheese blend (4 ounces)

Steps:

  • Heat oil in 12-inch nonstick skillet over medium-high heat. Cook carrots, zucchini, squash, mushrooms and onion in oil about 10 minutes, stirring occasionally, until vegetables are tender.
  • Stir in barley, water and spaghetti sauce. Heat to boiling; reduce heat to low. Cook and simmer 10 to 12 minutes, stirring occasionally, until barley is tender; remove from heat. Sprinkle with cheese.

Nutrition Facts : Calories 355, Carbohydrate 57 g, Cholesterol 10 mg, Fiber 9 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 760 mg

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