Balsamic Veggie Pasta

Ingredients

• 12 oz pasta, we use penne
• 3 Tbs olive oil
• 1 sm red onion, peeled and thinly sliced
• 1 lb asparagus, cut into bite-size pieces
• 1 sm head of broccoli florets, cut into bite-size pieces
• 1 red bell pepper, cored and thinly sliced
• Kosher salt & freshly ground black pepper
• 5 cloves garlic, peeled & minced
• 3–4 Tbs balsamic vinegar
• Freshly grated Parmesan cheese

Directions

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.
2. While the pasta is cooking, heat 2 tablespoons oil in a large sauté pan over medium–high heat. Add the red onion and sauté, stirring occasionally, for 4 minutes.
3. Add the asparagus, broccoli, and red bell pepper, and season the mixture with a generous pinch of salt and pepper. Continue sautéing for 4–5 more minutes, stirring occasionally. Add another tablespoon of oil, if needed.
4. Stir in the garlic and continue sautéing for 1–2 more minutes, stirring occasionally, until the garlic is fragrant. Remove from heat.
5. Once the veggies and pasta have all finished cooking, return the stockpot to the stove over medium-high heat. Add the remaining 1 tablespoon of oil, cooked pasta, veggie mixture, balsamic vinegar, lots of freshly-cracked black pepper, 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 and black pepper if needed.
6. Remove from heat and serve warm, garnished with lots of Parmesan cheese.