Best 4 Italian Veggie Skillet Recipes
Tantalize your taste buds with the vibrant flavors of Italy in this delightful Italian Veggie Skillet recipe collection. Embark on a culinary journey as we present a symphony of vegetarian dishes that showcase the beauty of fresh, seasonal vegetables. From the classic and comforting Pasta Primavera to the hearty and flavorful One-Pot Italian Veggie Pasta, each recipe is a testament to the versatility and deliciousness of plant-based cooking. Let your senses be captivated by the aromatic medley of herbs, the tangy zest of tomatoes, and the delightful crunch of bell peppers, zucchini, and broccoli. Whether you're a seasoned vegetarian or simply seeking a healthier and more sustainable way to enjoy Italian cuisine, this collection has something for everyone. Get ready to savor the essence of Italy, one delectable veggie-packed dish at a time.
Here are our top 4 tried and tested recipes!
ITALIAN SAUSAGE VEGGIE SKILLET
We love Italian sausage sandwiches, but because the bread isn't diet-friendly for me, I created this recipe to satisfy my craving. If you like some heat, use hot peppers in place of the sweet peppers. -Tina Howells, Salem, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain. , Meanwhile, in large skillet, cook sausage and onion over medium-high heat until sausage is no longer pink, 5-7 minutes. Add garlic and cook 1 minute longer. Add zucchini and peppers; cook until crisp-tender, 3-5 minutes. Add tomatoes, salt and pepper. Cook and stir until vegetables are tender and begin to release their juices, 5-7 minutes. Serve with pasta.
Nutrition Facts : Calories 251 calories, Fat 6g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 417mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic exchanges
QUICK ITALIAN VEGGIE SKILLET
When you don't know what to serve, Italian flavors are a good starting point. We combine cannellini and garbanzo beans for this snappy rice dish. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, combine first 6 ingredients and, if desired, pepper flakes; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 7-9 minutes. Stir in marinara sauce; heat through, stirring occasionally. Top with cheese and basil.
Nutrition Facts : Calories 342 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 660mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 11g fiber), Protein 16g protein.
ITALIAN VEGGIE SKILLET
"Although I'm retired, I like recipes that are fast to prepare," shares Josephine Piro of Easton, Pennsylvania. "This side dish is ready in no time and incorporates vegetables and herbs from our garden for a refreshing taste."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2-3 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute squash and mushrooms in oil for 4-5 minutes or until tender. Add the tomatoes, salt and garlic. Reduce heat; simmer, uncovered, for 6-8 minutes. , Stir in the parsley, rosemary, thyme and 1-1/2 teaspoons basil; cook 1-2 minutes longer or until heated through. Transfer to a serving bowl. Sprinkle with onion and remaining basil; lightly toss. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 86 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 464mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
ITALIAN VEGGIE SKILLET
I lik recipes that are fast and easy to prepare. This side dish is ready in no time, and it's healthy for you what more could you ask for ?
Provided by donna clark
Categories Vegetables
Time 35m
Number Of Ingredients 12
Steps:
- 1. In a large skillet , saute squash and mushrooms in oil for 4-5 minutes or until tender. add the tomatoes, salt and garlic, reduce heat, simmer uncovered for 8-10 minutes.
- 2. stir in the parsley, rosemary, thyme and 1 1/2 teaspoons basil, cook about 2 minutes or until heated through . transfer to serving bowl and sprinkle with onion and remaining basil, lightly toss, sprinkle with parmesan cheese.
Tips:
- Use a large skillet: This will help to ensure that the vegetables cook evenly and don't overcrowd the pan.
- Choose a variety of vegetables: This will add color, flavor, and nutrients to your dish. Some good options include bell peppers, zucchini, mushrooms, onions, and tomatoes.
- Don't overcook the vegetables: They should be tender but still have a little bit of crunch.
- Season the vegetables well: Use a combination of salt, pepper, garlic powder, and Italian seasoning.
- Add a protein source: This is optional, but it can help to make the dish more filling. Some good options include tofu, beans, or lentils.
- Serve over rice or pasta: This will help to soak up the delicious sauce from the vegetables.
Conclusion:
This Italian veggie skillet is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is packed with vegetables, protein, and flavor. Plus, it is a great way to use up any leftover vegetables that you have on hand. So next time you are looking for a healthy and satisfying meal, give this Italian veggie skillet a try!
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