Vegetarian Italian Pasta Skillet Dinner Recipes

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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.

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.

VEGETARIAN ITALIAN PASTA SKILLET



Vegetarian Italian Pasta Skillet image

Make and share this Vegetarian Italian Pasta Skillet recipe from Food.com.

Provided by veggie Jen

Categories     Vegetable

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 7

1 1/3 cups Morningstar Farms Meal Starters Grillers recipe crumbles
1 cup sliced fresh mushrooms
1/2 cup coarsely chopped onion (1 medium)
1 (18 1/2 ounce) can progresso light italian-style vegetable soup
3/4 cup uncooked bow tie pasta, pasta (farfalle, 2 oz)
2 cups fresh baby spinach leaves
1/4 cup shredded mozzarella cheese (1 oz) or 1/4 cup parmesan cheese (1 oz)

Steps:

  • In 12-inch nonstick skillet, cook soy crumbles, mushrooms and onion over medium-high heat 4 to 6 minutes, stirring frequently, until crumbles are hot and vegetables are tender.
  • Stir in soup. Cover; heat to boiling. Stir in pasta; reduce heat to medium-low. Cover; simmer 10 minutes.
  • Add spinach; cook uncovered 3 to 5 minutes, stirring occasionally, until spinach is hot and just begins to wilt. Sprinkle with cheese.

Nutrition Facts : Calories 566, Fat 16.4, SaturatedFat 5.4, Cholesterol 46.1, Sodium 3763.2, Carbohydrate 84.8, Fiber 6.7, Sugar 22.1, Protein 23.9

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