Name: summer skillet pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 8 ounces penne pasta (about ½ box); 2 tablespoons olive oil; 1 small zucchini (sliced); 1 small yellow squash (sliced); 8 ounces sweet italian sausage; ½ red onion (chopped); 1 red bell pepper; 1 tablespoon prepared pesto; 1 jar marinara sauce; ⅓ cup heavy cream (optional); ⅓ cup fresh basil (roughly chopped); ½ cup parmesan cheese (shredded); balsamic vinegar (optional drizzle for serving)

summer skillet pasta

5 from 1 vote

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Ingredients

8 ounces penne pasta about ½ box
2 tablespoons olive oil
1 small zucchini sliced
1 small yellow squash sliced
8 ounces sweet italian sausage
½ red onion chopped
1 red bell pepper
1 tablespoon prepared pesto
1 jar marinara sauce
⅓ cup heavy cream optional
⅓ cup fresh basil roughly chopped
½ cup parmesan cheese shredded
balsamic vinegar optional drizzle for serving

Instructions

In a large pot of salted boiling water, cook pasta according to package directions until al dente; drain well.
Heat 1 tablespoon olive oil in a large (at least 12”) oven-proof skillet over medium high heat. Add zucchini and squash. Season with a big pinch of salt and pepper and cook, stirring occasionally, until golden brown, about 3-4 minutes; remove from skillet and set aside.
Add remaining 1 tablespoon olive oil to the skillet. Stir in sausage, and cook, crumbling with the back of a wooden spoon. Add the bell pepper and onion until golden, about 4-5 minutes.
Stir in pesto, marinara sauce, and heavy cream. Reduce heat and simmer until slightly thickened, about 7-10 minutes; season with salt and pepper, to taste.
Stir in pasta, zucchini, squash and basil until well combined; sprinkle with cheese.
Transfer to the oven and bake until bubbly and golden brown, about 10 minutes.
Serve immediately topped with fresh basil and a drizzle of balsamic vinegar, if desired.

SERVING SUGGESTIONS

Serve with crusty garlic bread and my favorite side salad or a bagged Caesar Salad Mix.

SWAP SUGGESTIONS

Vegetarian: This recipe is vegetarian as is. To make it vegan, simply remove the cheese.
Protein: Add 6 oz. sausage that’s been sliced to the sauteed veggies.
Gluten Free: Use a gluten-free penne pasta. I recommend the Barilla Gluten Free Pasta.

WEEKEND PREP / MAKE AHEAD

Prep the veggies ahead of time and store in the refrigerator for up to 3 days.

Nutrition