I do not know about you, but there is nothing quicker or more fulfilling than making a one-pot meal, such as this Skillet Spaghetti with Vegetables.

You can include some chicken, fish or whatever protein on the side. However, to be completely forthright, sometimes a meal without the meat is delightful and so worth it.

Anyhow, I shared something very similar a long time ago, when I just started blogging, but I thought to share a little faster, updated version as well.

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Seriously, this is done so quickly that the supper will be on the table in the blink of an eye.

It brings a smile to my face when my kids say: “oh, this looks so good”. So, if they like it so much, I know you will love it as well.

Well, I make meals like this often as they are quick and easy. Additionally, my family loves pasta so it is a must at least once a week.

Now that we are on a low carb diet, I use shirataki, which is basically low carb pasta for us keto people.

If you like this Skillet Spaghetti with Vegetables, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Nothing brings me more delight than seeing the creations that you made using my recipe.

I always give you an option, such as if you don’t have one thing in your fridge or pantry, replace it with the other.

Cheers, my friends, and wishing you an astounding June!!!

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Yield: Serves 4

Skillet Spaghetti with Vegetables

Print

Easy and simple pasta dish.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 box Spaghetti cooked (1lb)
• 1 Tbsp. Olive Oil
• 2 Garlic cloves smashed
• 2 Green Onions chopped
• 1 cup Fresh Broccoli florets
• 1 cup Fresh Asparagus chopped
• 4-5 Baby Bella Mushrooms sliced
• Sprinkle of Crushed Red Pepper
• 1/2 tsp. Sea Salt or to taste
• Dash of Ground Black Pepper
• 1/2 tsp. Dry Italian Herbs {mix}
• Grated Parmesan Cheese

Instructions

1. Boil salted water and drop the pasta in; while the pasta is cooking start preparing vegetables.
2. Wash all the vegetables first and smash the garlic, chop the green onions, chop the asparagus into 1 inch, cut broccoli florets separating it from the root, and slice mushrooms.
3. Add olive oil in the skillet and heat it.
4. Add to the skillet smashed garlic and chopped green onions; stir-fry for a few seconds. Add asparagus, broccoli, and mushrooms. You can blanch asparagus and broccoli for 20-30 seconds, by placing them in the boiling water, drain and place it in the cold bath.
5. Season the vegetables with salt, pepper, sprinkle of red crushed pepper and toss in a few dry herbs; Stir Fry for next 3 to 5 minutes,
6. Add cooked and drained pasta in the skillet and mix to coat it with olive oil.
7. Sprinkle the pasta with a generous amount of Grated Parmesan Cheese.

Notes

• You can add Bell Peppers, other types of mushrooms, kale or spinach. It is a very versatile dish. You may add 1 teaspoon or more of butter and stir the pasta. It gives you a very silky and delicious taste.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

As a lover of Italian food, from casseroles, pasta, fried food to gelato, I wanted to create an exceptionally familiar dish, but somewhat different, and Easy Eggplant Parmesan was perfect.

Something that we could pick up and deplete a pizza… Well, almost like a pizza. It could be served over a plate of mixed greens, as I did or with pasta, meat, fish, and so on.

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I am the biggest fan of eggplants and I have been my entire life. We all know that it doesn’t even remotely look like mushrooms.

However, by one means or another when I sauté eggplant with onions and top it with cream it tastes precisely like mushrooms to me.

Perhaps, my taste buds are long gone “cuckoo” (however you spell that… lol), but that’s what I taste. I taste mushrooms!

This recipe not only it’s easy but so good. Even my children loved it. My youngest one, who is by the way 9, truly despises eggplants.

Not that he tasted and they were terrible, but rather he just would not even attempt to try it. Since this looked very appetizing to him, he said: “oh, that looks so good, is it chicken?”

I was like, call it whatever you want buddy, as long as you eat it, and then he did. He was actually surprised to find out that it was eggplant. Win-win for me! Alright, people, let’s get down to business.

If you decide to make my tasty Mexican Inspired Lasagna do not forget to tag me on social media.

You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Meatless Meals:

Air Fryer Mushroom and Cheese Taquitos

Mushroom and Leek Galette

Tofu and Veggie Stir-Fry with Peanut Butter Sauce

Tex-Mex Grilled Tofu Quesadillas

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SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

Yield: 4 SERVINGS

Easy Eggplant Parmesan

Print

As a lover of Italian food, from casseroles, pasta, fried food to gelato, I wanted to create an exceptionally familiar dish, but somewhat different. It was such a hit in my house, so I hope it will be in yours as well.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 large eggplant
• 2 Large Eggs
• 1 1/2 cup Italian Breadcrumbs
• Oil/or butter to grease baking pan
• Marinara Sauce
• Parmesan Cheese
• Italian Blend Cheese or Mozzarella Shredded

Instructions

1. Peel eggplant and slice it into half inch thick slices.

2. Add a pinch of salt on each slice. After 5-10 minutes, place it on the paper towel and pat dry. This way you will take out any moisture left in the eggplant.

3. Preheat oven to 400F (200C)

4. Take two containers/mixing bowl. In one crack two eggs, add a pinch of salt and mix it really well. In the other add Italian breadcrumbs.

5. Dip each slice into an egg wash, then in the breadcrumbs. Try to coat eggplant on all sides. Place it in a greased baking pan. You can also use nonstick alum foil, parchment paper or baking mat so the greasing will not be necessary.

6. Bake for 30 minutes OR until the eggplant is golden brown, and when you pick the slice up it’s lighter.

7. Take it out of the oven, and add about a tablespoon or so of Marinara sauce on each slice, and sprinkle cheeses or use fresh cheese, such as mozzarella.

8. Place it back in the oven and bake until the cheese is completely melted about 5 minutes. Take it out of the oven and enjoy it!

Notes

If you are sensitive to gluten, please use gluten-free breadcrumbs. Use cheese what you like the most or have. The best one so far that I’ve tried it with is Italian Blend of cheeses (It has 5 different kinds of cheese), also Pizza cheese (blend of cheeses) or Mozzarella on its own is great with this recipe.

If your cheese blend does not contain Parmesan, just add it together and sprinkle with mozzarella.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 440Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 124mgSodium: 1020mgCarbohydrates: 50gFiber: 7gSugar: 10gProtein: 18g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Collection of the best pasta recipes on my blog. Easy, simple and delicious dinner ideas that you must try.

Chicken Fettuccine Alfredo

Tomato Pesto Pasta with Shrimps and Zucchini

Pasta, Cheese with Chicken and Peas

Beef and Cheese Pasta

Spaghetti Aglio e Olio

Spinach Fettuccine with Mushrooms and Cherry Tomatoes

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Quick and Easy Spaghetti with Beef Sauce 

Creamy Cajun Chicken Pasta

Baked Pasta with Pepperoni

Beef Pasta Casserole