Broccoli and Zucchini Pasta Skillet


Yields: about 8-10 servings Prep Time: 15 minutes Total Time: 30 minutes

A touch of basil and oregano add light flavor to this pasta dish. Broccoli and zucchini add vitamin C, in addition to potassium, fiber, vitamins A and K. The Parmesan cheese rounds out the herbs and adds a touch of savory to this spring skillet.


10 ounces dried pasta (can be gluten free)

1 tablespoon butter

1 tablespoon olive oil

2 garlic cloves, minced (about 1 tablespoon)

2 teaspoons dried basil leaves

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon onion powder

3 tablespoons quality chicken or veggie broth

3 cups raw broccoli, chopped

3 cups zucchini, thinly sliced (thicker slices take longer to cook)

1/2 – 3/4 cup grated Parmesan cheese


1. Cook pasta and set aside. Chop broccoli and slice zucchini while pasta cooks.


2. In a skillet (I prefer cast iron or All Clad), heat 1 tablespoon olive oil and 1 tablespoon butter on medium heat. Add broccoli and zucchini. Cook for a few minutes and as vegetables begin to soften, add minced garlic, 1 teaspoon basil, 1 teaspoon oregano, onion powder and salt.

3. Sauté for about 7-10 minutes on medium heat until vegetables have cooked and flavors have been able to blend through cooking.

4. In a small bowl, mix stock, 1 teaspoon oregano and 1 teaspoon basil. Add seasoned stock with cooked pasta to sauté pan with cooked pasta.

5. Slowly stir on medium to low heat until the stock is absorbed and the flavors have blended – about 5 minutes.

6. Remove from heat, garnish with Parmesan cheese and serve. *This dish is great cold the next day!


This is a great quick dinner recipe. We always have the ingredients on hand, and it is fairly neutral to everyone’s taste. One thing that is helpful for me about pasta dishes is that I can always save a little plain pasta for the picky ones. They can add one shake of any herb or spice they want to try something new and they get the autonomy over that choice. We usually add a little healthy fat (such as olive oil) to plain noodles, also with a little cheese. This is when I’ve determined there is no chance of the picky one eating the whole dinner, and yet gives a second option without having to engage in protest over the meal and even eat some raw veggies and dip on the side.


Although, for the most part, the flavors are neutral enough and we don’t using have any objections. Sometimes the texture of the zucchini is problematic, but it all depends on the day!


The other helpful quality to this dish is this is a great base recipe. An extra garlic clove and a teaspoon of ground black pepper can add a little extra pizazz. Additionally, if you want less veggies, add an ounce or so more dry pasta. Equally, if you are big on the vegetables, add an extra cup of each. The base flavors are picky palate friendly, and can easily be adjusted to your personal preference.

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*This post was originally published June 17, 2015 and has been updated May 5, 2017.

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