Balsamic Spring Vegetable Pasta

Name: Balsamic Spring Vegetable Pasta
Ingredients: 1 pound Pasta (we Used Medium Shells); 1 teaspoon Butter; 2 Tablespoons Olive Oil; 1 whole Medium Sized Onion, Chopped; 4 cloves Garlic, Minced; 1/2 cups Cooked Broccoli Florets; 1/2 cups Cherry Tomatoes, Halved; 1/2 cups Cooked Asparagus (1/2 Inch Pieces); 1 teaspoon Crushed Red Pepper Flakes; Fresh Basil, For Garnish; 4 Tablespoons Olive Oil; 2 Tablespoons Balsamic Vinegar

12 ingredients

12 steps

Ingredients

1 pound Pasta (we Used Medium Shells)
1 teaspoon Butter
2 Tablespoons Olive Oil
1 whole Medium Sized Onion, Chopped
4 cloves Garlic, Minced
1/2 cups Cooked Broccoli Florets
1/2 cups Cherry Tomatoes, Halved
1/2 cups Cooked Asparagus (1/2 Inch Pieces)
1 teaspoon Crushed Red Pepper Flakes
Fresh Basil, For Garnish
4 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar

Directions

1

Bring a pot of water to a boil and cook pasta according to the package instructions.
2

Drain off the water and add the butter to prevent pasta from sticking.
3

Set aside.
4

Heat the first amount of of olive oil in a skillet on medium-high.
5

Add your onion and cook until slightly browned, 3-4 minutes.
6

Add the garlic, and mix with onion until fragrant, about 30 seconds.
7

Then add the broccoli, cherry tomatoes and asparagus.
8

Toss to combine and allow cooked veggies to mix and heat through.
9

While veggies are heating, combine the second amount of olive oil and balsamic vinegar in a small bowl to create your vinaigrette dressing.
10

Add your pasta into the skillet of veggies, then pour on the balsamic mixture.
11

Toss everything to coat, then sprinkle on your red pepper flakes.
12

Garnish with fresh basil and enjoy!