Balsamic vinegar is one of the most delicious ingredients. It has that strong, potent flavor that helps enhance the flavors of vegetables, cheese and meats. Adding balsamic vinegar to vegetables also makes them way tastier than eating them plain, and any strategy that helps me WANT to eat more vegetables is welcome in my kitchen.
- 1 16oz box uncooked penne
- 3 tablespoons olive oil
- 1 small red onion, thinly sliced
- 1 pound asparagus, cut into 1-inch pieces
- 1 head broccoli, cut into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 5 cloves garlic, minced
- 4 tablespoons balsamic vinegar
- Splash of dry white wine
- Kosher salt
- Cracked black pepper
- Freshly grated Parmesan cheese
- Cook pasta in a large pot of generously salted water until al dente. Drain and set aside.
- In a large saute pan, heat 2 tablespoons olive oil over high heat. Add the red onion and saute, stirring occasionally, for 4 minutes.
- Add the asparagus, broccoli and red bell pepper. Season with salt and pepper. Continue saut’ing for 4-5 more minutes, stirring occasionally and adding in 1 more tablespoon of olive oil if needed.
- Stir in the garlic and continue saut’ing for 1-2 more minutes until the garlic is fragrant. Remove from heat.
- Once the veggies and pasta are done cooking, return the pot to the stove. Over medium-high heat, combine 1 tablespoon of olive oil, cooked pasta, cooked veggie mixture, balsamic vinegar, splash of dry white wine, lots of cracked black pepper and toss to combine. Sauce for 1-2 minutes.
- Remove from heat. Serve warm, garnished with Parmesan cheese.
Source: Gimme Some Oven