Skillet Vegetable Dinner
Zucchini, asparagus, and peppers create the perfect vegetable mash-up for this colorful skillet dinner.
Ingredients
- 6 oz No Yolks® Broad Noodles
- 1 lb asparagus, trimmed, cut diagonally into 1-1/2 inch pieces
- 2 Tbsps olive oil
- 2 garlic cloves, minced
- 1 red onion, thinly sliced
- 1 zucchini, trimmed, halved lengthwise and thinly sliced
- 1 cup red bell pepper, thinly sliced
- 1/2 cup low sodium chicken broth
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3/4 cup shaved Parmesan cheese
- 1/4 cup chopped fresh basil leaves
Directions
- Prepare noodles according to package directions.
- Place asparagus in large pot of boiling water. Blanch for 1 minute. Drain well.
- 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.
- Add broth to skillet and scrape up any browned bits. Add cooked noodles, salt and pepper. Simmer until hot, about 2 minutes, stirring occasionally.
- Stir in cheese and toss to mix. Sprinkle on basil and toss again.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
