Skillet Vegetable Dinner

  • Servings: 6

Zucchini, asparagus, and peppers create the perfect vegetable mash-up for this colorful skillet dinner.


6 ozNo Yolks® Broad Noodles
1 lbasparagus, trimmed, cut diagonally into 1-1/2 inch pieces
2 Tbspsolive oil
2garlic cloves, minced
1red onion, thinly sliced
1zucchini, trimmed, halved lengthwise and thinly sliced
1 cupred bell pepper, thinly sliced
1/2 cuplow sodium chicken broth
1/2 tspsalt
1/4 tspground black pepper
3/4 cupshaved Parmesan cheese
1/4 cupchopped fresh basil leaves


  1. Prepare noodles according to package directions.
  2. Place asparagus in large pot of boiling water.  Blanch for 1 minute.  Drain well.
  3. Heat oil in very large skillet (or Dutch oven).  Add blanched asparagus, garlic, onion, zucchini and bell pepper.  Cook over medium-high heat for 5 to 10 minutes or until tender, but not mushy, stirring occasionally.
  4. Add broth to skillet and scrape up any browned bits.  Add cooked noodles, salt and pepper. Simmer until hot, about 2 minutes, stirring occasionally.
  5. Stir in cheese and toss to mix.  Sprinkle on basil and toss again.