pat's Recipe

Balsamic Glazed Vegetables with Pasta

Category: PASTA

2 Tbsp olive oil
1 red bell pepper, cut into 1/4-in wide
strips
1 yellow bell pepper, cut into 1/4-in wide
strips
1 large onion, thinly sliced
1 garlic clove, finely chopped
2 zucchini, trimmed, cut crosswise into 1/4-
inch-thick rounds
2 yellow summer squash, trimmed, cut cross-
wise into 1/4-inch-thick rounds
1/4 cup balsamic vinegar
8 ounces fusilli pasta (spirals)
1/4 cup Parmiagiano-Reggiano cheese, grated
salt and freshly ground pepper, to taste

Bring pasta cooking water to a boil.
Heat oil in a large, heavy skillet over medium-high heat. Saute peppers, onion, and garlic until they begin to soften, about 4 minutes. Add zucchini and yellow squash and saute until tender, about 5 minutes. Add vinegar to skillet; boil until liquid is reduced to a glaze and coats vegetables, about 2 minutes. Season to taste with salt and pepper.
Meanwhile, cook paste according to package directions. Drain well and add to the skillet along with the cheese; stir to combine. Season with salt and pepper, to taste. Serve at once, passing extra cheese at the table.

makes 4 servings