My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. —Sonya Goergen, Moorhead, Minnesota
Ingredients
- 3 cups uncooked spiral pasta
- 1 medium yellow summer squash
- 1 small zucchini
- 1 medium sweet red pepper
- 1 medium green pepper
- 1 tablespoon olive oil
- 1 small red onion, halved and sliced
- 1 cup sliced fresh mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 jar (24 ounces) spicy marinara sauce
- 8 ounces fresh mozzarella cheese pearls
- Optional: Grated Parmesan cheese and julienned fresh basil
Directions
- Preheat oven to 375°. Cook pasta according to package directions for al dente; drain.
- Cut squashes and peppers into 1/4-in. julienne strips. In a 12-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add onion, mushrooms and julienned vegetables; cook and stir until crisp-tender, 5-7 minutes. Stir in seasonings. Add marinara sauce and pasta; toss to combine. Top with cheese pearls.
- Transfer to oven; bake, uncovered, until cheese is melted, 10-15 minutes. If desired, sprinkle with Parmesan cheese and basil before serving.
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