Best 7 Quick Italian Veggie Skillet Recipes
Craving a delightful Italian meal but short on time? Look no further! Discover the art of crafting a quick and flavorful Italian veggie skillet – a culinary symphony that combines the essence of Italy with the convenience of a speedy kitchen creation. This article will guide you through the culinary journey of creating an irresistible vegetarian skillet that captures the vibrant flavors of Italy, using fresh and colorful vegetables, aromatic herbs, and tangy sauces. Get ready to tantalize your taste buds with a dish that is both wholesome and satisfying, all while keeping your kitchen time to a minimum.
Let's cook with our recipes!
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.
FAST ITALIAN VEGETABLE SKILLET
This colorful blend of sauteed vegetables is as pretty as it is tasty. "The recipe was given to me by a dear friend, and it's become a family favorite. It's a quick summer side from our garden," notes Sue Spencer from Coarsegold, California.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini; saute 4-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with cheese. Serve immediately.
Nutrition Facts :
QUICK ITALIAN SKILLET DINNER
Dinner in 30 minutes - and only one pot to clean! Combine Italian sausage with peppers, onions, diced tomatoes, vegetable juice and rice for a meal that is better than anything you'd make from a box!
Provided by Red Gold
Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- In large skillet cook sausage until no longer pink, 4 to 6 minutes. Drain off excess fat. Add green bell pepper and onion; cook until crisp.
- Add diced tomatoes and vegetable juice; cook and stir until mixture boils. Remove from heat and stir in rice.
- Cover and let stand 6 to 8 minutes or until liquid is absorbed.
- Sprinkle with cheese; cover and let stand until cheese is melted.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 30.7 g, Cholesterol 41.8 mg, Fat 17.5 g, Fiber 2.2 g, Protein 17.9 g, SaturatedFat 6.9 g, Sodium 1012.2 mg, Sugar 3.4 g
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
ITALIAN CHICKEN AND VEGETABLE SKILLET
Steps:
- 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
- 2. Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.
VEGETARIAN ITALIAN PASTA SKILLET DINNER
A 30-minute meatless skillet dinner, made with a can of Progresso™ Light soup, comes to the rescue and serves two.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- In 12-inch nonstick skillet, cook soy crumbles, mushrooms and onion over medium-high heat 4 to 6 minutes, stirring frequently, until crumbles are hot and vegetables are tender.
- Stir in soup. Cover; heat to boiling. Stir in pasta; reduce heat to medium-low. Cover; simmer 10 minutes.
- Add spinach; cook uncovered 3 to 5 minutes, stirring occasionally, until spinach is hot and just begins to wilt. Sprinkle with cheese.
Nutrition Facts : Calories 340, Carbohydrate 47 g, Cholesterol 30 mg, Fiber 8 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 9 g, TransFat 0 g
ITALIAN VEGGIE SKILLET
Adapted from Taste of Home's "Light and Tasty" publication, originally submitted by Sue of Coarsegold, CA. An easy and healthy side dish, with generous servings.
Provided by yogiclarebear
Categories Corn
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, sauté onion and red pepper in oil for 2 minutes.
- Add zucchini and garlic; sauté 4-5 minutes longer, or until vegetables are crisp-tender.
- Add the corn, tomato, basil, salt, and Italian seasoning. Cook, stirring until heated through.
- Sprinkle with Parmesan cheese and serve immediately.
Nutrition Facts : Calories 163, Fat 5.9, SaturatedFat 1.5, Cholesterol 4.4, Sodium 681.1, Carbohydrate 25.8, Fiber 4.8, Sugar 5.2, Protein 6.5
Tips:
- Prep your veggies in advance: Chopping and dicing your vegetables ahead of time will save you time and ensure that your skillet meal comes together quickly and easily.
- Use a large skillet: This will allow you to cook all of your vegetables at once without overcrowding the pan.
- Don't overcrowd the pan: If you add too many vegetables to the pan at once, they will steam instead of sautéing.
- Cook the vegetables in batches: If you have a lot of vegetables to cook, cook them in batches so that they don't overcrowd the pan.
- Season the vegetables generously: Don't be afraid to add plenty of salt, pepper, and other seasonings to your vegetables. This will help them to taste their best.
- Add some fresh herbs: Fresh herbs, such as basil, oregano, or thyme, can add a lot of flavor to your skillet meal.
- Serve immediately: Italian veggie skillet is best served immediately after it is cooked. This will ensure that the vegetables are still crisp and tender.
Conclusion:
Italian veggie skillet is a quick, easy, and delicious meal that is perfect for busy weeknights. It is also a great way to get your daily dose of vegetables. With its vibrant flavors and colorful ingredients, this skillet meal is sure to please everyone at the table. So next time you're looking for a healthy and flavorful meal, give Italian veggie skillet a try.
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