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Pasta with vegetables in a frying pan

Skillet Pasta with Vegetables

Simple, fast, pretty, and ready in just half an hour! Tasty pasta with juicy, fragrant vegetables — no boiling in a separate pot, all done right in the skillet! And it takes no more than 30 minutes. Choose vegetables of different colors for a bright presentation.

Julia

Recipe author

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Composition / ingredients

Servings:

Pasta

250

Eggplant

200

Bell pepper (different colors are nice)

200

Salt

Olive oil

Herb blend (1 tsp)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 5 g

Fats 13 % 5 g

Carbohydrates 75 % 30 g

184 kcal

GI: 13 / 87 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make skillet pasta with vegetables? Gather the ingredients you'll need. The pasta can be any shape, preferably medium-sized, and it must be made from durum wheat. You can use any vegetables you like — I'm using eggplant and bell peppers in red, yellow, and orange.
Step 2:

Wash the vegetables under running water and pat them dry. Cut the green top off the eggplant and cut it into medium cubes.
Step 3:

Core and seed the bell pepper and cut it into small cubes.
Step 4:

Heat the olive oil in a skillet. Over medium heat, fry the eggplant cubes until lightly browned, 8–10 minutes, stirring occasionally.
Step 5:

Add the prepared bell pepper to the eggplant in the skillet and stir. Cover the skillet and cook the vegetables for about 3 minutes. Stir them as they cook so they cook evenly.
Step 6:

Salt the vegetables lightly, sprinkle them with aromatic herbs, and stir. You can add any spices you like, to taste.
Step 7:

Cook the vegetables over low heat for another couple of minutes. Keep an eye on how done they are — it's important not to overcook them, so they keep their shape.
Step 8:

Transfer the cooked vegetables to a separate plate. Pour the pasta into the same skillet.
Step 9:

Boil some water ahead of time. Pour boiling water over the pasta so it's just covered. Add salt and cover the skillet.
Step 10:

Cook the pasta over medium heat, stirring often, until the water has fully evaporated. If the water is gone but the pasta is still too firm, add a couple of spoonfuls of water and keep cooking.
Step 11:

Add the vegetables to the finished pasta and stir. Heat through for another minute.
Step 12:

Serve the pasta with vegetables as a main dish or as a side. Enjoy!

Any vegetables work here: carrots, onions, green beans, broccoli, or cauliflower florets.
I cooked the eggplant straight away and there was no bitterness. But if you're worried it might be bitter, cut it into cubes, salt it, and leave it for about 10 minutes until it releases its juice. Drain off the liquid, rinse the eggplant, and start cooking.
Use an oil with a high smoke point for frying! Any oil is good only up to a certain temperature — its smoke point, at which the oil starts to burn and toxic substances, including carcinogens, form in it. Unrefined oils, with rare exceptions, have a low smoke point — they contain many unfiltered organic particles that quickly start to burn. Refined oils are more heat-stable and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed oil.
Since everyone's sense of saltiness, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).