skillet recipe

Veggie and Pasta Skillet Dinner

Veggie and Pasta Skillet Dinner

Veggie and Pasta Skillet Dinner

We had this dish in class last night. Lots of yummy veggies. Colorful, tasty and very simple. Thanks to all who braved the snowy night to get together to cook.

Vegetable and Pasta Skillet Dinner

1 (16 ounce) package whole wheat rotini pasta, cooked

2 tablespoons toasted sesame oil

1/4 cup soy sauce

1/4 cup balsamic vinegar

2 tablespoons honey or sugar

3 T. oil

3 cups chopped broccoli

1 cup chopped carrots

1 cup chopped red bell pepper

2 cups chopped fresh mushrooms, use whatever mushrooms you can find

1 cup shelled edamame (green soybeans), organic

3/4 cup cashews

In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and honey or sugar. Heat the 3 tablespoons of oil in a skillet over medium heat. Stir in the broccoli, carrots, pepper, mushrooms, shelled edamame, and cashews. Sauté 5 minutes. Mix in the sesame oil sauce. Add pasta and cook 5 minutes longer or until vegetables are tender but crisp and pasta is heated through. Serves 4-6.

Garden Skillet Dinner

Garden Skillet

Garden Skillet

I love to cook- not so crazy about a lot of dishes to wash so I am always happy with recipes that require fewer pots and pans. I love this Garden Skillet Dinner. It’s a little like mac and cheese but with some added veggies for extra flavor. Always a hit when I make it. This time I used a sharp white cheddar cheese. You can add whatever veggies you have on hand. 

 

 

Garden Skillet

1 large onion, sliced

2 small zucchini, sliced

1 T. oil or butter

1 t. dried basil

1 14 oz. can tomatoes, chopped, undrained- I used my home canned tomatoes

4 c. cooked pasta

1/2 c. milk

2 c. shredded cheddar cheese

1 t. spicy mustard

 In large skillet cook onion and zucchini in oil or butter until tender. Add remaining ingredients and cook over medium heat until heated through and cheese has melted. Serves 3-4.