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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 425kcalCarbohydrates: 80gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 164mgPotassium: 638mgFiber: 7gSugar: 9gVitamin A: 1703IUVitamin C: 46mgCalcium: 63mgIron: 4mg
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