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Schiaffoni Pasta with Vegetables

Schiaffoni pasta served together with many wonderful, healthy vegetables and drizzle with balsamic vinegar for an forgettable pasta dinner.

Ingredients

  • 8 oz schiaffoni
  • 1 bunch asparagus (washed and trimmed into 2 inch lengths)
  • 1 large tomato (chopped)
  • 1/3 large lnion 9sliced into 2 inch lengths)
  • 5 small sweet peppers (sliced into rounds)
  • 2 Tbs olive oil
  • 1/2 cup kalamata olive (pitted)
  • 3 sprigs fresh rosemary
  • 3 leaves fresh basil
  • 1 sprig fresh oregano
  • 1 sprig fresh parsley
  • 2 cloves garlic (minced)
  • salt and pepper (to taste)
  • Parmesan cheese (freshly grated or sliced to curl)
  • 1/4 cup balsamic vinegar

Instructions

  • Fill a large pot halfway full with water and bring to a boil on high heat
  • Once boiling lower the temperature to medium low heat
  • Add a pinch of salt
  • Add the schiaffoni and cook according to package directions
  • In a medium saucepan add the olive oil, warm over medium heat
  • Add to the saucepan the garlic, onions, peppers, and asparagus
  • Saute over medium heat
  • Add the spices (torn or snip into small pieces)
  • Just before the schiaffoni is done to al dente add the olives and tomatoes to the rest of the vegetables
  • Drain the pasta, rinse with warm water
  • Continue to saute over low heat enough to warm the olives and tomatoes
  • Add the balsamic vinegar and stir in gently
  • Add the pasta to the vegetables and mix gently
  • Top with the freshly grated/curled Parmesan cheese