Balsamic Pasta Primavera

Nothing like a big bowl of balsamic pasta primavera to close out the weekend. Am I right?! 😍 Any veggies you have at home will work to make this delicious one pot easy dinner (served hot or cold)! I used @eatbanza penne, black olives, zucchini, red peppers, broccoli, asparagus, fresh basil, minced garlic, and a little balsamic vinegar 👏🏻

Personally, I prefer this dish hot over cold, but I encourage you to try it out both ways! The recipe below is made using the whole box of penne pasta. However, you can easily double it if you’re feeding a large crowd or serving at a party!

Balsamic Pasta Primavera

Ingredients:

1 box @eatbanza penne (you can use any penne, gluten free or not!)

2 cups of all your mixed veggies (I used broccoli, zucchini, red peppers, and asparagus)

1-2 cups black olives

minced garlic (you can eyeball this depending on how much you like!)

1/4 cup balsamic vinegar (plus more to serve)

Instructions:

1. Cook your pasta according to the box instructions and drain. Reserve the pasta water!
2. Add your chopped mixed veggies of choice to your pan and throw in your pasta water left over and balsamic.
3. Cook on low heat until your vegetables are browned and crispy.
4. Transfer to a mixing bowl and add more balsamic vinegar, if desired, and serve!