< Back to all recipes

Balsamic Veggie with organic pasta

Cooking Time: 60 minutes


  • 1 Pack Organic Whole Durum Wheat Pennettine Rigati Pasta
  • 3 tbsp olive oil, divided
  • 1 small red onion, peeled and thinly sliced
  • 450 gm asparagus, Chopped
  • 1 small head of broccoli, Chopped
  • 1 red capsicum, sliced
  • Salt and black pepper
  • 5 cloves garlic, minced
  • 3-4 tbsp balsamic vinegar
  • Parmesan cheese, shredded


  • 1.
    Cook pasta according to the package directions. Drain and set aside
  • 2.
    Heat 2 tablespoons oil in a large sauté 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 4-5 more minutes, stirring occasionally. (Adding in another tablespoon of oil if needed.) Stir in the garlic and continue sautéing for 1-2 more minutes, stirring occasionally, until the garlic is fragrant. Remove from heat.
  • 3.
    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. Sauté 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.
  • 4.
    Remove from heat and serve warm, garnished with lots of Parmesan cheese.

Tried this recipe