Skillet Pasta with Vegetables
Simple, fast, pretty - ready in just half an hour! Tasty pasta with juicy, aromatic vegetables. No pot needed - everything cooks right in the skillet, in 30 minutes or less. Pick vegetables in different colors for a bright serving.
Updated : 18 February, 2026
Easy
About 20 min.
Preparation
Step 1
How to make skillet pasta with vegetables? Prepare the ingredients. The pasta can be any shape, preferably medium-sized and made from durum wheat. You can choose any vegetables. I used eggplant and bell peppers in red, yellow, and orange.
Step 2
Rinse the vegetables under running water and pat dry. Trim off the green cap from the eggplant and cut it into medium cubes.
Step 3
Remove seeds and stem from the bell peppers and cut them into small cubes.
Step 4
Heat olive oil in a skillet. Over medium heat, sauté the eggplant cubes until lightly browned, about 8-10 minutes, stirring occasionally.
Step 5
Add the diced bell peppers to the skillet with the eggplant and stir. Cover with a lid and cook the vegetables for about 3 minutes. Stir during cooking so everything cooks evenly.
Step 6
Lightly salt the vegetables, sprinkle with aromatic herbs, and stir. Add any seasonings you like, if desired.
Step 7
Cook the vegetables over low heat for a couple more minutes. Watch doneness - important that they don’t overcook and keep their shape.
Step 8
Transfer the cooked vegetables to a separate plate. Pour the pasta into the same skillet.
Step 9
Boil water in advance. Pour boiling water over the pasta so it is just covered. Add salt and cover the skillet with a lid.
Step 10
Cook the pasta over medium heat, stirring frequently, until all the water has evaporated. If there’s no liquid left but the pasta is still a bit firm, add a couple spoonfuls of water and keep cooking.
Step 11
Add the vegetables back to the cooked pasta and stir. Heat for 1 more minute.
Step 12
Serve the pasta with vegetables as a main dish or as a side. Enjoy!