My dad always cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta.
—SONYA GOERGEN MOORHEAD, MN
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
3 cups uncooked spiral pasta
1 medium yellow summer squash
1 small zucchini
1 medium sweet red pepper
1 medium green pepper
1 tablespoon olive oil
1 small red onion, halved and sliced
1 cup sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 jar (24 ounces) spicy marinara sauce
8 ounces fresh mozzarella cheese pearls
Grated Parmesan cheese and julienned fresh basil, optional
1. Preheat oven to 375°. Cook pasta according to package directions for al dente; drain.
2. Cut the squashes and peppers into 1/4-in. julienne strips. Using a 12-in. cast-iron skillet, heat the oil over medium-high heat. Add the onion, mushrooms and julienned vegetables; cook and stir 5-7 minutes or until crisp-tender. Stir in the seasonings. Add marinara sauce and pasta; toss to combine. Top with cheese pearls.
3. Transfer to oven; bake, uncovered, 10-15 minutes or until the cheese is melted. If desired, sprinkle the pasta dish with Parmesan cheese and basil before serving.