Food and the City: Balsamic Pasta With Green Veggies Yum

July 14, 2014

Balsamic Pasta With Green Veggies

It's a shame that carbs do not receive the same amount of loving in the summer that they do in the winter months. If it's a worth any sort of substance at all, I seem to crave carbs more than ever in July and August. Basically - in the dead of summer - when I shouldn't be eating them, and instead, only consuming kale.

Just kidding. Let's eat some carbs today.

Balsamic Pasta With Green Veggies

1lb Ziti Pasta
1 teaspoon butter
1 tablespoon minced garlic
2 cups fresh broccoli florets
1 cup cooked asparagus, chopped
5 teaspoons olive oil
3 teaspoons balsamic vinegar

Boil a pot of water on medium high and cook pasta according to the package. Add in fresh broccoli florets straight to the pasta water when pasta is half-way done. Boil broccoli until bright green in color and tender. This should only be a few minutes. Drain, toss with 1 teaspoon of butter to prevent sticking, then set aside. 

Combined 4 teaspoons olive oil with 3 teaspoons balsamic vinegar. Give it a little whisk, then set aside. This will be your vinaigrette.

Heat remaining one teaspoon of olive oil in a sauce pan on medium heat and saute minced garlic for 30 seconds. Add in your cooked broccoli and asparagus, and let sit for a minute or two to combined flavors. Add in your pasta and vinaigrette, then toss everything all together to coat. Sprinkle on any other seasonings you'd like, such as crushed red pepper or a little basil.


You might also like: Balsamic Spring Vegetable Pasta | One Pot Lemon Pasta

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