Summer Skillet Pasta
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Cheesy baked pasta with the best summer vegetables and andouille sausage! Even your picky eaters will gobble this up!
Featured Comment
IT IS SUMMERTIME! The sun is shining, the state fair is open, ice cream and watermelon are being consumed left and right, and now we have this. This, a thing of beauty.
An entire summer skillet pasta bake to ourselves. And we get to use up all of our summer vegetables and produce for this – zucchini, yellow squash, bell peppers, basil – you name it.
It’s an easy baked dinner that even your picky eaters will love (and the most perfect way to sneak in alllll those veggies). Serve with white wine, a light salad, and some crusty bread.
Summer nights just never looked so so good.
Tools For This Recipe
Large cast iron skillet
Summer Skillet Pasta: Frequently Asked Questions
This is a great way to use up any leftover vegetables such as mushrooms, cherry tomatoes, broccoli, green beans, asparagus, and anything else you have lingering in your fridge.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
You can omit the andouille sausage, increasing the amount of the other vegetables.
Some white wine, garlic parmesan knots, roasted potatoes for something extra starchy, or our favorite Italian chopped salad are all great accompaniments.
Summer Skillet Pasta
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F.
- In a large pot of boiling salted water, cook pasta according to package instructions until al dente; drain well.
- 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.
- 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.
- Stir in diced tomatoes. Reduce heat and simmer until slightly thickened, about 7-10 minutes; season with salt and pepper, to taste.
- Stir in pasta, zucchini, squash and basil until well combined; sprinkle with cheese.
- Place into oven and bake until bubbly and golden brown, about 15 minutes.
- Serve immediately.
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Chunga, This is one super recipe. I made it tonight and everyone loved it. Especially me! I love all your recipes and especially this one. I love zucchini, squash, peppers and tomatoes. What a wonderful recipe. Keep up the good work girl, love your stuff!
This looks amazing! Totally making this with all our garden veggies ASAP!
Paige
http://thehappyflammily.com
This meal was absolutely delicious! I made it for my family tonight and it was a HUGE hit! I ended up adding chicken instead of the andouille sausage, but I fully intend on making it again as the original recipe. YUM!
Love that!