Balsamic Asparagus Pasta Primavera
This balsamic asparagus pasta primavera recipe is sure to be a favorite whenever asparagus is in season! The combination of sweet peppers, pungent garlic, tangy balsamic and olives and earthy asparagus and peas is amazing. It has a flavor profile and presentation worthy of a special occasion but is simple enough to make any day.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Course dinner, lunch, Main Course, sides
Cuisine American, california, fusion, Italian, Mediterranean
Servings 5
Calories 425 kcal
- 4 cloves garlic chopped
- 1 onion chopped
- 1 bunch asparagus ends trimmed, cut in thirds
- ¼ cup frozen peas
- 6 cherry tomatoes halved
- 6 kalamata olives pitted, diced in rings
- 4 baby bells deseeded and chopped
- 3 tbsp tomato paste
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt and black pepper
- 16 oz pasta
Cook pasta according to instructions on box, save some pasta water to add to sauce.
Over medium heat in a deep sauté pan or skillet heat olive oil and then sauté garlic and onions until onions are browning and caramelizing about 5-7 mins.
Add asparagus and baby bells, salt lightly and cook 3 mins stirring occasionally.
Deglaze pan with balsamic vinegar and cook 2 mins.
Add tomato paste and tomatoes and mix well then olives and peas.
Add ¼ cup of the pasta water plus drained pasta to pot and mix well until all pasta is coated and super saucy then taste for salt and adjust to your taste.
Garnish with black and crushed red pepper.
Calories: 425kcalCarbohydrates: 80gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 164mgPotassium: 638mgFiber: 7gSugar: 9gVitamin A: 1703IUVitamin C: 46mgCalcium: 63mgIron: 4mg
Keyword asparagus, comfortfood, cozy, Easy, garden, pasta, vegan