Saturday, January 1, 2011

Quick Veggie Skillet

My version of a more healthy mac-n-cheese. Is there such a thing? Well, this one has veggies and my girls devour it, so it's a bit healthier than regular packaged mac-n-cheese.

This is a recipe I found in one of my mom's quick 20-minute meals books I copied down years ago and I love it. So do my girls. When I'm in a rush for dinner, this is an easy go-to meal instead of something like mac-n-cheese.


6 ounces (2 1/2 cups) uncooked dried pasta (the original recipe calls for bowtie, I use whatever I have on hand and my girls love the colorful veggie pasta so that's usually what I use).
2 tablespoons butter
1 teaspoon minced garlic (a clove or two)
2 medium zucchini, cut into 1/2 inch pieces
1 medium red onion, cut into thin wedges
1 tablespoon chopped fresh basil leaves
4 ounces (1 cup) cheddar cheese (cubed 1/2 inch)

Cook pasta according to package directions. Drain.

Meanwhile, in a 10-inch skillet, melt butter until sizzling; stir in garlic. Stir in all remaining ingredients, except cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes).

Stir in pasta. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in cheese. Salt and pepper to taste.