Full of zucchini and mushrooms, this vegetarian Skillet Zucchini Primavera makes for a quick, one-pot pasta meal, perfect for a veggie-filled weeknight dinner.
For years Tim has been trying to tell me that dishes like Hamburger Helper aren’t the bottom of the barrel when it comes to food.
He and his roommates nearly lived off of those boxed pasta and rice mixes during college. And, he could never understand how my roommates and I would often grab a boxed pasta side for a quick meal, but I would only begrudgingly eat Hamburger Helper.
He had a point. But, I was stubborn.
So, what does this have to do with today’s recipe?
Today, I have to admit that Tim has triumphed.
No, we’re not eating Hamburger Helper, but I have been won over by the concept of a one-skillet pasta meal.
Skillet Pasta Primavera
Pasta. Cooked in a skillet along with all the sauce ingredients.
It’s a simple concept. But, it blew my mind a little.
Keep in mind, those one-skillet pasta dishes had been shunned by my mind.
So, as we’re putting together dinner, I’m standing over he stove marveling that everything is cooking so well.
(Pasta not boiled in salted water in a saucepan?! Absurd!)
Tim just looked at me.
“This is what I’ve been trying to tell you all along. It’s the same concept as Hamburger Helper. It works!”
There was no backing out this time. I had to admit defeat and let go of my silly bias. Because, in reality, this is an amazing meal that takes absolutely no time to make.
Our Zucchini Primavera Recipe
Pasta primavera is a basic pasta dish made up of large chunks of vegetables and pasta. Some recipes will add a splash of cream or grated Parmesan cheese on top. But, either way, it is a perfect, lighter pasta dish for summer.
Our Mushroom and Zucchini Primavera is perfect for using your summer stash of zucchini. To make the primavera, we combine zucchini with mushrooms and tomatoes, making for a light vegetarian meal that is full of flavor.
And, it’s oh-so quick and easy to make!
Skillet Zucchini Primavera
- 1 tsp olive oil
- 1 onion, diced
- 6 button mushrooms, sliced
- 1 bay leaf, crumbled
- 2 garlic cloves, minced, or 1/2 tsp garlic powder
- ½ tsp thyme
- ¼ tsp fennel
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2 c beef broth or vegetable broth to make the dish vegetarian (we prefer low sodium)
- 1 (14.5 oz) can diced tomatoes
- 2 c pasta, dry
- 1 large zucchini, chopped
- In a large, non-stick skillet, heat oil over medium heat. Add onions and saute until the onions are soft, 3-5 minutes.
- Add the sliced mushrooms, seasonings, beef broth, tomatoes, and pasta. Reduce the heat to medium low. Simmer, covered 78 minutes, until the pasta starts to get tender.
- Add the zucchini and continue to cook, uncovered, for 4-6 minutes, until pasta is tender and sauce has thickened.