Click to view our Accessibility Statement

This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Italian Skillet Pasta

Italian Skillet Pasta

Fresh tomatoes, eggplant and even green beans make this veggie-packed pasta delicious. Blend half of the vegetables to make a quick sauce. The best part, this weeknight dinner comes together in one skillet!

  • Yield:

    4-6 Servings

  • Cuisine:


  • Course:




8 ounces of whole milk ricotta
2 tablespoons, plus more for garnish of fresh basil chopped
1/2 teaspoon of black pepper
1/2 pound of uncooked pasta
5 tablespoons of olive oil
2 shallots peeled, sliced root to tip
1 tablespoon of garlic minced
3 cups of eggplant diced from 1 large eggplant
3 cups of cherry tomatoes halved
1 tablespoon of fresh lemon juice
1 1/2 cups of fresh green beans trimmed
fresh oregano for serving


  1. Mix together ricotta, chopped basil and black pepper. Set aside.
  2. Cook pasta in a Circulon straining saucepan and salted water until just al dente. Drain; set aside.
  3. Heat 1 tablespoon olive oil in a Circulon sauté over medium-high heat. Add the sliced shallots and garlic and cook until just soft, about 2 minutes. Add eggplant, half the tomatoes, 1 teaspoon salt and 1 tablespoon olive oil. Cook, stirring occasionally, until eggplant is browning and getting soft, about 3 minutes. Turn off heat.
  4. Transfer half the veggie mixture to a blender with remaining 3 tablespoons olive oil, lemon juice and 1 teaspoon salt, and blend until smooth. Transfer back to the skillet.
  5. Turn heat to medium, add green beans and remaining fresh tomatoes, and cook until just heated through, about 1 minute. Serve immediately topped with ricotta and garnished with extra basil and oregano.