Nikki's Balsamic Veggie Pasta

This easy Balsamic Veggie Pasta recipe is loaded up with tons of fresh veggies and garlic, and tossed with a delicious simple balsamic vinaigrette.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook pasta in a large stock pot of generously-salted boiling water al dente according to package instructions. Then drain the pasta, and set it aside.

Step 2

Meanwhile, as the pasta water is heating and the pasta is cooking, heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the onions and garlic, and cook, stirring often, about 4 minutes.

Step 3

Sauté veggies in groups so each group is done just like you like them. Add the zucchini, broccoli, carrots and bell peppers first and cook for about 4-5 minutes.

Step 4

Next add the snap peas and frozen peas and cook for 1-2 minutes.

Step 5

Once the veggies have all finished cooking, return the stockpot to the stove over medium-high heat. Add 1 tablespoon of olive oil, cooked pasta, veggie mixture, balsamic vinegar, 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 if needed.

Step 6

Remove from heat and serve warm, garnished with lots of Parmesan or Pecorino cheese.

Step 7

Meat Option: Cook about a pound of lean ground beef in a separate pan. Drain fat. Toss with balsamic vinegar. Mix with veggies and pasta and serve.

Step 8

You can use just about any sautéed veggies you like.