{"id":1284,"date":"2011-09-05T00:00:00","date_gmt":"2011-09-05T00:00:00","guid":{"rendered":"https:\/\/stolenmomentscooking.com\/index.php\/2011\/09\/05\/harvest-pasta-skillet\/"},"modified":"2024-02-20T10:00:42","modified_gmt":"2024-02-20T10:00:42","slug":"harvest-pasta-skillet","status":"publish","type":"post","link":"https:\/\/stolenmomentscooking.com\/harvest-pasta-skillet\/","title":{"rendered":"Harvest Pasta Skillet"},"content":{"rendered":"
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As the calendar ticks closer to autumn, I’m clinging to these last warm days of summer produce as long as I can! We are in that odd transitional time where the mornings dawn crisp and chilly but afternoons still swell with lingering August heat. My kitchen menu reflects this seasonal limbo. Juicy tomato caprese salads give way to steaming pots of chili by dinner.<\/span><\/p>\n

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When I spotted vibrant red tomatoes and green zucchini still overflowing from my garden, I wanted to capture the bright freshness in a hearty skillet meal. Diced squash, spinach and corn mingle with savory garlic, onion and herbs for a bounty of late summer flavors. Tossed with protein-rich black beans and al dente pasta, this vegetarian one-pan dish makes a satisfying meal on its own. But it’s also simple to incorporate cooked chicken, beef or shrimp to please the carnivores!<\/span><\/p>\n

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We devoured heaping bowls of this colorful pasta, and I loved seeing my kids enjoy their vegetables unknowingly. The medley of textures and flavors makes each bite craveable, even for picky eaters. As the last of the season’s produce makes its way into this skillet, I’m reminded why autumn is my favorite time for cooking!<\/span><\/p>\n

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