Harvest Pasta Skillet
This easy Harvest Pasta Skillet celebrates peak produce by simmering fresh veggies, pasta and beans together in one pan for a fast, meatless fall meal.
Servings: 4
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Cutting board
- Knife
- Measuring cups
- Mixing bowls
- Colander
Ingredients
- 12 oz Pasta 350g (choose a shape like penne or farfalle)
- 2 tablespoons Olive Oil
- 3 cloves Garlic minced
- 1 medium Onion diced
- 1 Bell Pepper diced (choose your favorite color)
- 1 medium Zucchini diced
- 1 medium Yellow Squash diced
- 7 oz Cherry Tomatoes 200g, halved
- 2 cups fresh Spinach
- 1 cup Corn Kernels fresh or frozen
- 14 o) Canned Black Beans 400g , drained and rinsed
- 1 teaspoon Italian Seasoning
- Salt and Pepper to taste
- 1/2 cup Parmesan Cheese 50g, grated
- A handful of Fresh Basil chopped (for garnish)
Instructions
- Boil pasta in salted water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and onion, sautéing until translucent.
- Stir in bell pepper, zucchini, yellow squash, and cook for about 5 minutes.
- Add cherry tomatoes, corn, and spinach. Cook until spinach wilts.
- Mix in black beans, Italian seasoning, salt, and pepper.
- Add the cooked pasta to the skillet and toss everything together.
- Sprinkle with Parmesan cheese and fresh basil. Serve warm.
