Summer Skillet Pasta
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
4.92 out of 5 stars
(12)
Ingredients
6 servings
- 8 ounces penne, rigatoni, or ziti
- 2 tablespoons olive oil, divided
- 1 zucchini, sliced
- 1 large yellow squash, sliced
- 6 ounces andouille sausage, sliced
- 1 red bell pepper, chopped
- ½ sweet onion, chopped
- 3 cloves garlic, minced
- 1 ¼ teaspoons Italian seasoning
- 1 (28-ounce) can diced tomatoes
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup chopped fresh basil leaves
- 8 ounces mozzarella cheese, shredded
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Preparation
Step 1
Preheat oven to 350 degrees F.
Step 2
In a large pot of boiling salted water, cook pasta according to package instructions until al dente; drain well.
Step 3
Heat 1 tablespoon olive oil in a large cast iron skillet over medium high heat. Working in batches, add zucchini and squash, and cook, stirring occasionally, until golden, about 3-4 minutes; set aside.
Step 4
Add remaining 1 tablespoon olive oil to the skillet. Stir in sausage, bell pepper and onion until golden, about 4-5 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
Step 5
Stir in diced tomatoes. Reduce heat and simmer until slightly thickened, about 7-10 minutes; season with salt and pepper, to taste.
Step 6
Stir in pasta, zucchini, squash and basil until well combined; sprinkle with cheese.
Step 7
Place into oven and bake until bubbly and golden brown, about 15 minutes.
Step 8
Serve immediately.
Step 9
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Chef's notes
You can add any leftover vegetables such as mushrooms, cherry tomatoes, broccoli, green beans, or asparagus.
To make it vegetarian, omit the andouille sausage and increase the amount of other vegetables.
Serve with white wine, garlic parmesan knots, roasted potatoes, or Italian chopped salad.
