This Summer Skillet Pasta is a vibrant, cheesy dish that celebrates the best of summer vegetables. With zucchini, yellow squash, bell peppers, and andouille sausage, this easy-to-make meal is baked to perfection in a skillet. It’s a perfect dish for using up fresh produce and is sure to please even the pickiest eaters. Whether you serve it as a main or a side, it’s a delightful, hearty meal that’s both comforting and colorful.

Full Recipe:

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)

Directions

1. Preheat the Oven:
   Preheat your oven to 350°F.

2. Cook the Pasta:
   In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. Drain and set aside.

3. Cook the Vegetables:
   Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. In batches, add the zucchini and squash and cook, stirring occasionally, until golden (about 3-4 minutes). Set aside.

4. Cook the Sausage and Vegetables:
   Add the remaining tablespoon of olive oil to the skillet. Stir in the sausage, bell pepper, and onion. Cook until golden (about 4-5 minutes). Stir in garlic and Italian seasoning until fragrant (about 1 minute).

5. Make the Sauce:
   Stir in the diced tomatoes and reduce heat to a simmer for 7-10 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.

6. Combine Pasta and Vegetables:
   Stir in the cooked pasta, zucchini, squash, and basil until well combined. Top with shredded mozzarella cheese.

7. Bake:
   Place the skillet in the oven and bake for about 15 minutes, until the cheese is bubbly and golden brown.

8. Serve:
   Serve immediately, garnished with additional fresh basil if desired.

Nutrients

(Note: Nutritional values are estimates and will vary depending on exact ingredients used.)

• Calories: 450 kcal

• Carbohydrates: 45g

• Protein: 20g

• Fat: 22g

  • Saturated Fat: 7g

• Cholesterol: 35mg

• Sodium: 750mg

• Potassium: 500mg

• Fiber: 4g

• Sugar: 7g

• Vitamin A: 1500 IU

• Vitamin C: 40mg

• Calcium: 200mg

• Iron: 3mg

A Vibrant Combination of Fresh Vegetables and Sausage

What makes this Summer Skillet Pasta so delightful is the balance of flavors between the fresh vegetables, savory sausage, and creamy mozzarella. The zucchini and yellow squash add a tender, slightly sweet flavor that pairs beautifully with the hearty andouille sausage, which brings a smoky, spiced depth to the dish. The bell peppers and onions contribute a touch of sweetness and crunch, while the garlic and Italian seasoning bring out the bold, aromatic flavors that tie everything together.

The sauce is made simply by simmering canned diced tomatoes, which is thickened and seasoned to create a savory, slightly tangy base for the pasta. Once the sauce is ready, the pasta is stirred in, followed by the zucchini, squash, and fresh basil, which add a bright, herbaceous note to the dish. The mozzarella cheese is melted on top, creating a gooey, comforting layer that elevates the dish to the next level.

How to Make Summer Skillet Pasta

Making Summer Skillet Pasta is simple, starting with cooking the pasta according to the package instructions. Once the pasta is cooked and drained, you’ll move on to the vegetables and sausage. Start by sautéing the zucchini and yellow squash in olive oil until golden, and set them aside. Then, cook the andouille sausage, bell pepper, and onion in the same skillet, adding garlic and Italian seasoning once they’re golden. This method allows the sausage to infuse the vegetables with its rich, savory flavor, while the garlic and seasoning create a fragrant base for the sauce.

Next, add the canned diced tomatoes to the skillet, and let the mixture simmer until it thickens slightly. Season the sauce with salt and pepper to taste, and then combine the cooked pasta, sautéed vegetables, and fresh basil. Top with shredded mozzarella cheese and bake the skillet in the oven until the cheese is bubbly and golden brown.

This dish is great for a weeknight dinner since it’s easy to make, and it’s one of those meals where everything cooks in the same skillet, minimizing both effort and cleanup.

Health Benefits of Summer Skillet Pasta

Summer Skillet Pasta is packed with nutritious ingredients that make it a healthy and well-rounded meal. The vegetables—zucchini, yellow squash, bell peppers, and onions—are rich in essential vitamins and minerals, including vitamin A, vitamin C, and potassium, all of which are important for immune function, skin health, and maintaining healthy blood pressure levels. The dish also contains 4 grams of fiber per serving, helping to support digestive health and keep you feeling full longer.

The andouille sausage adds protein and flavor, while the mozzarella cheese contributes calcium for bone health and protein to support muscle repair. The use of olive oil for cooking also provides healthy monounsaturated fats, which are beneficial for heart health.

Serving Suggestions for Summer Skillet Pasta

Summer Skillet Pasta is a versatile dish that can be served in many different ways. Here are some ideas for pairing it with sides or turning it into a complete meal:

• With a Salad: Serve the pasta with a light, crisp green salad dressed with a simple vinaigrette to balance the richness of the dish. A side of arugula or mixed greens would complement the flavors perfectly.

• With Garlic Bread: Pair the skillet pasta with a side of garlic bread for extra comfort. The crispy bread is perfect for soaking up any extra sauce left on your plate.

• Roasted Vegetables: If you want to add even more vegetables to the meal, serve the pasta alongside a side of roasted vegetables such as broccoli, Brussels sprouts, or carrots.

• For a Heartier Meal: Serve the skillet pasta with a protein like grilled chicken or shrimp for a more substantial meal. The combination of meat and veggies will make for a filling and well-rounded dinner.

Nutritional Breakdown of Summer Skillet Pasta

Each serving of Summer Skillet Pasta contains approximately 450 calories, with 45 grams of carbohydrates, 20 grams of protein, and 22 grams of fat. It provides a balanced mix of macronutrients, with the fat coming from the olive oil, sausage, and cheese, and the protein from the sausage and cheese. The dish is a good source of vitamins A and C, both of which are important for immune health, as well as calcium and iron for overall health.

The meal is also relatively low in sodium, with 750 milligrams per serving, which is reasonable for a dish that includes sausage and cheese. The fiber content is 4 grams, helping to keep you full and aiding in digestion.

Conclusion

Summer Skillet Pasta is a delicious and easy-to-make meal that highlights the best of fresh summer vegetables. The combination of zucchini, yellow squash, bell peppers, and andouille sausage creates a flavorful and hearty dish that’s perfect for any occasion. With its creamy, cheesy top and vibrant vegetable base, this skillet pasta is both comforting and colorful.

Whether served as a main dish or a side, Summer Skillet Pasta is a versatile and satisfying option that will please everyone at the table. It’s a great way to incorporate more vegetables into your diet while still enjoying a hearty, flavorful meal. Perfect for summer or any time of year, this dish is sure to become a favorite in your recipe rotation.