Description

This recipe gives you a celebration of brightly colored spring veggies that is delicious and so easy! Top it off with a wonderful glaze and you have a wonderful dish!

Ingredients

• 6 oz pasta, cooked for only half the recommended time
• 6 +Tbsp good olive oil
• 1/3 cup pine nuts, well toasted*
• 1/4 red onion, thinly sliced
• 1/2 yellow or red bell pepper, cut into matchstick slices
• 1 small yellow summer squash, cut in matchstick slices
• 1 pint mixed heirloom cherry tomatoes
• 2 handfuls baby asparagus, sliced in 2 inch pieces
• 2 baby artichokes, trimmed and cut in small wedges
• 2 baby beets, peeled and cut in small wedges
• salt and fresh cracked pepper
• fresh dill and thyme
• Parmesan cheese for garnish
• 4 sheets of parchment paper, approx 15″x15″
• Balsamic Lemon Glaze
• 1/2 cup white balsamic vinegar
• juice of 1 lemon
• Heat the vinegar and lemon juice in a small saucepan until it comes to a boil. Simmer for about 3 to 4 minutes until reduced and thickened. Set aside.
• *To toast pine nuts, heat 2 Tbsp olive oil in a pan, and toast the nuts, stirring constantly, until they turn a golden brown. You can also toast them in a dry pan.

Steps

1. Take half of the cherry tomatoes and cut them in half. Leave the rest whole.
2. Toss the half-cooked pasta, the olive oil, along with the pine nuts, onions, bell peppers, squash and tomatoes.
3. Bring a pot of water to a boil and blanche the artichoke and beets for about 2 minutes, or just until the raw edge is gone. Add the asparagus in for the last minute. Drain and add to the pasta.