Italian
Italian Pasta and Veggie Skillet
Prep Time: 10 min | Cook Time: 20 min | Servings: 4 | Calories: 434
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Prep Time
10 min
Cook Time
20 min
Servings
4
Calories
434
Savory flavors from caramelized onions with diced bell peppers, garlicky sliced mushrooms, a layer of tomato basil pasta sauce, and a topping of melted Sargento® Shredded Reduced Fat Mozzarella Cheese make for an incredible Italian style meal. The best part: You can prepare this in a skillet in just minutes.
Ingredients
- 8 oz. mostaccioli, rotini or penne pasta
- 2 tsp. olive oil
- 1 large onion, chopped
- 1/2 tsp. sugar
- 1 yellow or green bell pepper, diced
- 2 cups (8 oz.) sliced mushrooms
- 3 cloves garlic, minced
- 1 jar (26 oz.) tomato basil pasta sauce
- 1 cup (4 oz.) Sargento® Shredded Reduced Fat Mozzarella Cheese
- 1/4 cup chopped basil or Italian parsley
Directions
- Cook pasta according to package directions.
- Meanwhile, heat oil in large skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Sprinkle sugar over onion; continue cooking until onion is caramelized and golden, about 5 minutes. Add bell pepper, mushrooms and garlic; cook 5 minutes, stirring occasionally. Stir in pasta sauce; simmer 5 minutes.
- Add drained pasta to skillet, tossing to coat. Transfer to serving plates; top with cheese and basil.
