Quick and Healthy Skillet Roasted Vegetable Italian Pasta
A quick fix, healthy Vegetable Italian Pasta packed with summer vegetables like zucchini and eggplant, fresh Italian herbs, and drizzled in olive oil. Easy!
Servings: 6 servings
Calories: 380kcal
Ingredients
- 2 yellow bell peppers cored and cut into 1-inch wide strips
- 2 medium size zucchini quartered lengthwise and cut into 1-inch cubes
- 1 eggplant quartered lengthwise and cut into 1-inch cubes
- 1 yellow onion peeled and sliced into 1-inch strips
- 3 tablespoons olive oil extra virgin
- salt and freshly ground black pepper to taste
- 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 pound penne pasta
- 1/2 to 1 pint of grape tomatoes halved
- Grated Parmesan
- Fresh basil
Instructions
- Heat the olive oil in a large skillet over medium to medium high heat. When the oil is very hot, add the bell peppers, eggplant, zucchini, onion, Italian seasoning, salt and pepper. Cook, tossing, until nicely browned and tender.
- Meanwhile, drop the dried pasta into salted boiling water and cook according to package instructions. Drain and reserve 1/2 cup of the cooking liquid.
- Add the pasta to the large skillet with vegetables along with the reserved cooking liquid. Toss with the halved grape or cherry tomatoes, Parmesan cheese and fresh basil. If desired, drizzle individual servings with a bit more olive oil and red pepper flakes. Serve hot.
Nutrition
Calories: 380kcal | Carbohydrates: 69g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 18mg | Potassium: 679mg | Fiber: 6g | Sugar: 9g | Vitamin A: 562IU | Vitamin C: 93mg | Calcium: 62mg | Iron: 2mg