During the holidays many of us get so wrapped up (pun intended!) in making elaborate dinners, fancy appetizers, and ornately decorated cookies that our midweek meals often fall by the wayside. If you’re like me and leftovers aren’t your dinner of choice, it’s important to have some go-to, basic recipes on hand that use simple ingredients like this Italian Pasta & Veggie Skillet from Sargento®. Be sure to use NuVal Scores to help you find a healthier pasta sauce and pasta as well (go for whole wheat or whole grain varieties that score a 91 rather than regular white pasta, which scores around a 57). Load up on the trio of veggies in this dish and top with a sprinkling of cheese for an easy supper that will be a hit at your home this week!
Italian Pasta & Veggie Skillet
8 oz. Ronzoni® Healthy Harvest® or Smart Taste® Penne Pasta
2 tsp. canola oil
1 large onion, chopped
1 green bell pepper, diced
1 pkg. (8 oz.) Baby Bella mushrooms, sliced
3 cloves garlic, minced
1 jar (26 oz.) tomato basil pasta sauce
1 cup (4 oz.) Sargento® Shredded Mozzarella Cheese
¼ cup chopped fresh basil
- Cook pasta according to package directions.
- Meanwhile, heat oil in large skillet over medium heat. Add onion; cook 10-15 minutes, stirring occasionally, until onion is caramelized and golden. Add bell pepper, mushrooms and garlic; cook 5 minutes, stirring occasionally. Stir in pasta sauce; simmer 5 minutes.
- Add drained pasta to skillet, tossing to coat. Transfer to serving plates; top with cheese and basil.