Fresh summer vegetables and tender pasta come together in one skillet for this delicious summer skillet lasagna.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American
Keyword: pasta, skillet, summer
Servings: 6servings
Author: Sam
Ingredients
1 to 2tablespoonsolive oil
1/4cupdiced onion
4garlic clovesminced
2-3medium Roma tomatoes*diced (about 1 cup)
2cupsbroth or water *
1teaspoonsalt
8ouncesbowtie pasta
1small zucchinichopped into 1/2 inch chunks
1small yellow squashchopped into 1/2 inch chunks
Chopped fresh basil
1cupricotta cheese
1cupshredded Parmesan cheese
Instructions
In a large non-stick skillet heat the oil over medium heat until hot and rippling, add the onion and cook until softened, about 2-3 minutes. Add the garlic to the skillet and cook for 30 seconds, or until fragrant. Add tomatoes, water, pasta, and salt, stirring after each addition. Cover, reduce the heat to medium-low, and simmer for about 10 minutes, stirring occasionally so the pasta doesn’t stick.
Stir in zucchini and squash. Continue cooking for another 6-8 minutes, or until noodles and squash are tender. (if the mixture seems too dry or starts to stick, add more broth or water).
Remove skillet from the heat and stir in most of the basil, 1/2 cup ricotta cheese, and 3/4 cup parmesan cheese until melted and creamy.
Dot with the remaining 1/2 cup ricotta, season with salt and pepper as needed, and sprinkle with the remaining basil and parmesan cheese.
Notes
*you can sub the tomatoes and broth/water with a 28 ounce can of diced tomatoes. If using canned tomatoes, reserve the liquid in a liquid measuring cup and add enough broth/water to make 2 cups. Based on this recipe.