Dinner in Minutes

Enjoy this quick, tasty veggie skillet pizza

Southwestern Skillet Pizza.
Southwestern Skillet Pizza. TNS

Serve this Southwestern skillet pizza right from the pan. It’s a quick and easy vegetarian dish. Skillet cooking is very much a part of Southwestern cuisine. This unusual supper cooks the pasta and sauce together in one pan, so the pasta absorbs the sauce flavors.

Helpful hints:

Any type of cheese – such as cheddar or fontina – may be used in place of Monterey jack.

4 garlic cloves, crushed can be used instead of minced garlic.

If you do not have a ripe avocado, leave it out and toss the beans with oil and vinegar dressing.


Prepare ingredients.

Make pasta.

While pasta cooks, make salad.

Shopping list:

To buy: 1 medium green bell pepper, 1/4 pound sliced baby-bello mushrooms, 1 small can reduced-sodium crushed tomatoes, 2 medium jalapeno peppers, 1 small package frozen corn kernels, 1 package fresh or dried fettuccini, 1 small bunch fresh cilantro, 2 ounces Monterey jack cheese, 1 small ripe avocado, 1 small can reduced-sodium black beans, 1 small head Romaine lettuce, 1 bottle reduced fat oil and vinegar dressing, 1 jar ground cumin and 1 container minced garlic.

Staples: olive oil spray, onion, salt and black peppercorns.

Linda Gassenheimer is the author of over 30 cookbooks including her newest, "The 12-Week Diabetes Cookbook." Listen to podcasts at www.880thebiz.com. Connect with Linda by email at Linda@DinnerInMinutes.com; on Facebook at @FoodNewsandViews; and on Twitter at @Lgassenheimer

Southwestern Skillet Pizza

Yield: 2 servings

Recipe by Linda Gassenheimer.

Olive oil spray

1 cup sliced onion

1 cup sliced green bell pepper

1 1/2 cups sliced baby bello mushrooms

2 medium jalapeno peppers, seeded and chopped

2 teaspoons minced garlic

1/2 cup frozen corn kernels, defrosted

1 teaspoon ground cumin

4 ounces fresh or dried fettuccini

1 1/2-cups canned reduced-sodium crushed tomatoes

1/2 cup water

Salt and freshly ground black pepper

1/2 cup Monterey jack cheese (2 ounces)

2 tablespoons chopped fresh cilantro

Place a 10-inch nonstick skillet over medium-high heat and spray with olive oil spray. Add the onion, green bell pepper and mushrooms. Saute 5 minutes. Add the jalapeno pepper and garlic and cook another 2 minutes. Add the corn and cumin. Mix well. Add the cooked fettuccini and toss with the vegetables. Add the crushed tomatoes and water and spread over the vegetables. Add salt and pepper to taste. Cover with a lid and cook 5 minutes. Remove from heat and spread cheese over the top. Cover and let cheese melt 3 minutes. Sprinkle cilantro on top and serve.

Nutrition | Per serving: 449 calories (20 percent from fat), 10.2 g fat (3.9 g saturated, 3.2 g monounsaturated), 18 mg cholesterol, 20.9 g protein, 74.9 g carbohydrates, 11.2 g fiber, 256 mg sodium

Avocado And Black Bean Salad

Yield: 2 servings

Recipe by Linda Gassenheimer.

1/2 small, ripe avocado ripe (about 1/2 cup)

2 tablespoons reduced-fat oil and vinegar dressing

Salt and freshly ground black pepper

1/4 small head Romaine lettuce, torn into bite-size pieces

1/2 cup canned reduced-sodium black beans, rinsed and drained

Peel, seed and mash avocado in a small bowl. Add the dressing and salt and pepper to taste. Mix well.

Place lettuce in a salad bowl and toss with black beans. Spoon avocado dressing over top.

Nutrition | Per serving: 132 calories (45 percent from fat), 6.6 g fat (0.9 g saturated, 3.9 g monounsaturated), 1 mg cholesterol, 5.0 g protein, 15.3 g carbohydrates, 7.6 g fiber, 60 mg sodium