Food and the City: Balsamic Spring Vegetable Pasta Yum

April 21, 2014

Balsamic Spring Vegetable Pasta


Whoa, buddy. If it's one thing you make this week, please - oh please - make it this. Asparagus, tomatoes, broccoli, oh my. And that balsamic vinaigrette? We die.


This pasta dish just screams spring, as it's mixed with all of those glorious spring veggies, and basically, you need some in your face. Now. 


Balsamic Spring Vegetable Pasta 

1lb shell pasta
1 teaspoon butter
2 tablespoons olive oil
3-4 garlic cloves, minced
1 medium onion, chopped
1/2 cup cherry tomatoes, halved
1/2 cup cooked broccoli
1/2 cup cooked asparagus 
1 teaspoon crushed red pepper flakes
fresh basil for garnish 

Balsamic Vinaigrette
4 tablespoons olive oil
2 tablespoon balsamic vinegar

Bring a pot of water to a boil and cook pasta according to the package. Drain, add butter to prevent pasta from sticking, and set aside.

Heat up 2 tablespoons of olive oil in a skillet on medium-high. Add your onion and cook until slightly browned, 3-4 minutes. Add in your garlic, and mix with onion until fragrant, about 30 seconds. Continue on by adding in your broccoli, cherry tomatoes, and asparagus. Toss to combined and allow cooked veggies to mix and heat through.

While veggies are heating, combined your leftover olive oil and balsamic vinegar to create your vinaigrette dressing. Add your pasta to the skillet of veggies, then pour on balsamic mixture. Toss everything to coat, then sprinkle on your red pepper flakes.

Garnish with fresh basil and enjoy!