Summer Skillet Pasta

By littlefish

Ingredients

• 8 ounces (2 1/3 cups) uncooked dried penne pasta
• 5 (3/4-ounce) slices Land O Lakes® Deli Provolone Cheese
• 3 tablespoons Land O Lakes® Butter
• 1 medium onion, cut into 1-inch pieces
• 2 teaspoons finely chopped fresh garlic
• 1 teaspoon salt
• 1/2 teaspoon coarse ground pepper
• 2 medium (4 cups) zucchini, cut into 1/2-inch slices, halved*
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 3/4 cup freshly grated Parmesan cheese
• 2 medium tomatoes, cut into 1/2-inch pieces
• 2 tablespoons chopped fresh basil leaves

Details

Servings 8

Preparation

Step 1

Cook pasta according to package directions. Drain.

Meanwhile, stack cheese slices; cut into thin strips. Coarsely chop.

Melt butter in 12-inch deep skillet until sizzling; stir in onion, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, until onion is lightly browned (7 to 9 minutes). Add zucchini and bell peppers. Continue cooking, stirring occasionally, until vegetables are crisply tender (7 to 9 minutes).

Stir in cooked pasta, Parmesan cheese, tomatoes and basil. Continue cooking until tomatoes are heated through (3 to 4 minutes). Sprinkle with provolone cheese. Cover; let stand until cheese is melted (1 to 2 minutes).

*Substitute 1 medium eggplant, cut into 1/2-inch slices; cut each slice into eighths.

**Substitute 2 teaspoons dried basil leaves.


Calories: 330
Fat: 14g
Cholesterol: 35mg
Sodium: 690mg
Carbohydrates: 39g
Dietary Fiber: 4g
Protein: 16g