Skillet Zucchini Primavera Food

SKILLET ZUCCHINI PRIMAVERA

Steps:

• 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.

ZUCCHINI NOODLE PRIMAVERA

Steps:

• Cut zucchini into noodle shapes with a spiralizer; toss with salt until combined. Drain on a paper towel until moisture is drawn out; about 20 minutes. Squeeze zucchini noodles to remove remaining moisture.
• Heat olive oil in a skillet over medium heat. Add onion and red bell pepper; cook and stir until onion is soft and translucent, about 5 minutes. Stir in tomatoes and cook until soft, 3 to 4 minutes.
• Stir zucchini into the onion mixture; cook and stir until tender and mixture looks dry, about 5 minutes. Sprinkle with garlic powder. Stir in milk and cook, 1 to 2 minutes. Add pecorino cheese, pepper, and oregano; stir until combined.

SKILLET ZUCCHINI

Steps:

• Melt butter in a large skillet over medium-high heat. Mix in zucchini, onion, tomatoes, and bacon. Season with salt and pepper, and pour in water. Cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
• Stir the bread crumbs and soy sauce into the skillet, and mix in Cheddar cheese. Cover, and continue cooking 2 minutes, until cheese is melted. Sprinkle with Parmesan cheese to serve.

FETTUCCINE PRIMAVERA WITH ASPARAGUS AND ZUCCHINI

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add asparagus, zucchini and garlic; cook and stir 2 to 3 min. or until crisp-tender. Spoon vegetables to one side of skillet.
• Add Neufchatel and broth to other side of skillet; cook and stir 3 to 4 min. or until Neufchatel is completely melted and sauce is well blended. Add onions and lemon juice; stir to evenly coat all ingredients in skillet with sauce. Cook and stir 1 to 2 min. or until heated through.
• Drain pasta; place in serving bowl. Add vegetable mixture; mix lightly. Sprinkle with pepper.

SHRIMP AND PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions. Drain and keep warm.
• Meanwhile, melt butter in large nonstick skillet over medium heat. Add olive oil and garlic. (the olive oil keeps the butter from scorching).
• Saute garlic for about 1 minute.
• Add vegetables and saute until just crisp-tender.
• Add shrimp and saute until just heated through.
• Season lightly with salt and pepper.
• Squeeze juice of half a lemon over all. Continue to cook about 2 minutes until juices have been reduced by about half.
• Remove from heat.
• Toss vegetables and shrimp with pasta. Serve topped with parmesan cheese and additional salt and pepper if desired.

GARDEN VEGETABLE PRIMAVERA

Steps:

• Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute the zucchini, carrot, Italian seasoning and salt in oil until vegetables are crisp-tender. Add tomatoes and garlic; cook 1 minute longer. Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half., Drain fettuccine. Add the fettuccine, cheese and basil to the skillet and toss to coat.

SKILLET ZUCCHINI

Steps:

• In a Dutch oven, cook sausage in oil over medium heat until browned. Add the peppers, celery, onion and garlic; saute for 5 minutes or until vegetables are crisp-tender. Stir in the zucchini, tomatoes, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes until zucchini is tender.

EASY SKILLET CHICKEN PRIMAVERA

Steps:

• Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.
• Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.
• Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.