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image Balsamic Orecchiette primavera

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 mins
Cook Time 15 mins
Course dinner, lunch, Main Course, sides
Cuisine American, california, fusion, Italian, Mediterranean
Servings 5
Calories 425 kcal

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
Keyword asparagus, comfortfood, cozy, Easy, garden, pasta, vegan
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