Veggie Skillet Pasta

This was super easy and yummy!  It's actually a good base for a camping dinner recipe!

You can also own and vary this recipe however you want.  This made about 6 servings


Veggie Skillet Pasta
1 box of pasta (I had 1/2 a box of Dreamfield's penne and threw in come whole wheat elbows)
1 jar of sauce (I used Bertolli Rustic Cut pasta sauce with garden vegetables - Roasted Garlic)
1 pepper (I had an orange one on hand) - coarsely chopped
1 small sweet onion - coarsely chopped
1 zucchini - sliced
2 cups of water
1 tbsp EVOO
1 tsp minced garlic
salt and pepper (optional)


You could save time and dishes and maybe cook your veggies in with the pasta, but I used my good ole frying pan and sauteed my veggies in EVOO and garlic.

• In a deep skillet, empty your jar of sauce and 2 cups of water and put on medium to heat sauce to a simmer.

• While the sauce heats, place your EVOO and garlic in your frying pan, heat up for a minute or so and then add your chopped veggies.  Sautee to your liking.  

• Your sauce will be a good heat while your veggies are cooking.  As it lightly bubbles, turn heat down to medium low and add your pasta.  Time 10 minutes.

• Finish your veggies and remove from heat.

• After 10 minutes, reduce heat on the pasta to low, add your veggies, then wait another 5 minutes.

• The pasta will be wonderful, the veggies re-heated, and the sauce thickened and absorbed into the pasta. 

Enjoy!

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