Ingredients
12ozpasta
3tbspolive oildivided
1smallred onionpeeled and thinly-sliced
1lbasparaguscut into bite-sized pieces (with ends trimmed off and discarded)
1small head of broccoli floretscut into bite-sized pieces
1red bell peppercored and thinly-sliced
Kosher salt and freshly-cracked black pepper
5garlic clovespeeled and minced
4tbspbalsamic vinegar
Parmesan cheesefreshly-grated
Preparation
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 oil in a large saute pan over medium-high heat. Add the red onion and sauté, 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 sautéing for 4 to 5 more minutes, stirring occasionally.
Stir in the garlic and continue sautéing for 1 to 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 oil, cooked pasta, veggie mixture, balsamic vinegar, freshly-cracked black pepper, and toss to combine.
Sauté for 1 to 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.
