Balsamic Veggie Pasta at home
- Yield 6
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Balsamic Veggie Pasta at home is a pasta recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 12 ounces uncooked pasta (I used penne)
- 3 tablespoons olive oil, divided
- 1 small red onion, peeled and thinly-sliced
- 1 pound asparagus, cut into bite-sized pieces (with ends trimmed off and discarded)
- 1 small head of broccoli florets, cut into bite-sized pieces
- 1 red bell pepper, cored and thinly-sliced
- Kosher salt and freshly-cracked black pepper
- 5 cloves garlic, peeled and minced
- 3-4 tablespoons balsamic vinegar
- freshly-grated Parmesan cheese
Method
Leave pasta in a large stock pot of generously-salted boiling water al dente according to package instructions. Then pour off the pasta, and set it aside.
While that cooks, as the pasta water is heating and the pasta is cooking, heat 2 tablespoons oil in a large saute pan over medium-a hot burner. Tip in the red onion and sauté, stirring occasionally, for 4 minutes. Tip in the asparagus, broccoli, and red bell pepper, and season the mixture with a generous pinch of salt and pepper. Continue sautéing for 4-5 more minutes, stirring occasionally. (Adding in another tablespoon of oil if needed.) mix in the garlic and continue sautéing for 1-2 more minutes, stirring
Once the veggies and pasta have all finished cooking, return the stockpot to the stove over medium-a hot burner. Tip in the remaining 1 tablespoon of oil, cooked pasta, veggie mixture, balsamic vinegar, lots of freshly-cracked black pepper, and toss to combine. Sauté for 1-2 minutes, stirring occasionally, so that the pasta is very lightly toasted. Taste, and add extra balsamic vinegar and black pepper if needed.
Lift from heat and sere warm, garnished with lots of Parmesan cheese.
