Fresh Vegetable Skillet Pasta

A simple, vibrant pasta dish made with fresh vegetables, aromatics, and a light tomato base. Perfect as a main dish or a flavorful side.

Serves: 3–4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

• 8 oz pasta (penne, fusilli or farfalle)

• 1 medium zucchini, sliced

• ½ cup cherry tomatoes, halved

• 2 Roma tomatoes, roughly chopped

• 2 red bell peppers, roughly chopped

• 1 small onion, finely chopped

• ¼ cup olive or neutral oil, divided

• 1 tbsp tomato paste

• 2 tbsp bouillon powder or crushed cubes

• ½ tsp Italian seasoning

• Salt, to taste

• Black pepper or chilies to taste

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• ½ cup chicken stock, beef stock, or reserved pasta water

• Fresh basil or parsley chopped for ganish (optional)

• Grated Parmesan cheese, for garnish (optional)

Instructions

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, drain, and set aside.

2. Cook the Zucchini
   Heat 2 tablespoons of oil in a large skillet over medium heat. Add the zucchini and cook for 2–4 minutes per side until lightly golden. Remove and set aside.

3. Prepare the Sauce Base
   In the same skillet, add the remaining oil. Sauté the onion until soft and fragrant. Add garlic, ginger, and chili (if using) and cook for about 30 seconds.

4. Add Tomato Paste
   Stir in the tomato paste and cook for 1–2 minutes, allowing it to caramelize slightly and deepen in flavor.

5. Cook the Vegetables
   Add the chopped Roma tomatoes and red bell peppers. Simmer for 5–7 minutes until softened. Stir in cherry tomatoes, bouillon, Italian seasoning, and black pepper.

6. Combine and Finish
   Return the zucchini to the skillet. Add the cooked pasta and toss to combine. Gradually add pasta water or stock until the pasta is evenly coated and glossy.

7. Season and Serve
   Adjust salt and spice to taste. Stir in fresh basil if using. Serve warm, garnished with Parmesan cheese if desired.

Notes

• This dish can be made vegan by omitting Parmesan cheese.

• Add grilled chicken, shrimp, or tofu for extra protein.

• Leftovers keep well refrigerated for up to 2 days.