One of my preferred things about returning home after a long get-away is consistently that first huge trek back to the market.
I mean � don't misunderstand me � I splash up each and every remarkable feast on a get-away that I don't need to cook, and absolutely nerd out over looking into and evaluating new caf�s and sustenances when voyaging. Be that as it may, man, it generally feels so great to return home to a clear slate of a vacant icebox, and after that head out to the store looking for the majority of the well-known nourishments I've missed and have been longing for. Strikingly, for me, that quite often winds up being a whole shopping bin loaded with new veggies. Like, an absurd measure of new veggies. Like, needed to-change from-a-container to-a-truck in light of the fact that my-pile of-veggies-was-going ballistic of-control at Trader Joe's this week.
Perhaps it's simply that the rainbow of excellent produce appears the loveliest method to fill an unfilled ice chest. Or then again perhaps it's that I don't eat enough veggies and plates of mixed greens out of town. Or on the other hand perhaps it's simply needing to kick life back home off on the correct foot. Whatever the reason, I've been wanting veggies in abundance consistently since I've been back, and getting back in the kitchen and concocting them with my preferred plans has felt so great.
- 12 ounces uncooked pasta (I used penne)
- 3 tablespoons olive oil, divided
- 1 small red onion, peeled and thinly-sliced
- 1 pound asparagus, cut into bite-sized pieces (with ends trimmed off and discarded)
- 1 small head of broccoli florets, cut into bite-sized pieces
- 1 red bell pepper, cored and thinly-sliced
- Kosher salt and freshly-cracked black pepper
- 5 cloves garlic, peeled and minced
- 3-4 tablespoons balsamic vinegar
- freshly-grated Parmesan cheese
DIRECTIONS:
- 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.
- Meanwhile, as the pasta water is heating and the pasta is cooking, heat 2 tablespoons oil in a large saute pan over medium-high heat. Add the red onion and saut�, stirring occasionally, for 4 minutes. Add the asparagus, broccoli, and red bell pepper, and season the mixture with a generous pinch of salt and pepper. Continue saut�ing for 4-5 more minutes, stirring occasionally. (Adding in another tablespoon of oil if needed.) Stir in the garlic and continue saut�ing for 1-2 more minutes, stirring occasionally, until the garlic is fragrant. Remove from heat.
- 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. Saut� 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.
- Remove from heat and sere warm, garnished with lots of Parmesan cheese.
Read more our recipe Mexican Quinoa Stuffed Peppers #vegan #vegetarian #soup #breakfast #lunch
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