Easy Pasta and Vege for Two

Pasta with Vegetable and Balsamic Glaze

Here is a foundation recipe for pasta with a vegetable that is quick and easy. Here we are using asparagus (it is coming on to asparagus season) here but broccoli, broccoli rabe, or just about anything will work. Use what you have. Just don't overcook the vegetable as the goal is a texture contrast with the pasta. If you don't have fresh basil use fresh parsley. If you don't have Pecorino Romano use Parmesan. Like garlic...then add a clove or two.
If you can't find campanelli (trumpet-shaped pasta). Use fusilli, penne, ziti or something similar, even macaroni...no rules though you might not want to use a long pasta like spaghetti or linguine. Don't over reduce the vinegar as it will get bitter. This recipe is for two but you could double it easily. It will take you longer to bring the pasta water to boil than to make the rest of the dish but regardless you should have a nice dinner for two on the table in under a half hour.

1/2 pound campanelli or other pasta
1/3 cup balsamic vinegar (you dont have to use the real expensive stuff here as you are going to reduce it but use a good quality vinegar)
3 TBLSP extra-virgin olive oil (EVOO)
1/2 pound fresh asparagus cut into about 1 inch pieces, if it is real fat(larger than 1/2 inch diameter) halve it before chopping it into pieces
1 small red onion , halved and sliced 1/8-inch thick (about 3/4 cups) you can use a sweet white onion also but you lose some color contrast.
1/4 TSP ground black pepper
1/8 TSP red pepper flakes
1/2 cup chopped fresh basil
1 1/2 TSP lemon juice
1/2 cup shaved Pecorino Romano

1. Bring 4 quarts water to boil in stockpot. Add 2 tablespoons salt Kosher salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.

2. Right before you put the pasta in to cook, bring the balsamic vinegar to boil in small skillet over medium-high heat; reduce heat to medium and simmer slowly until syrupy and reduced to 2 tablespoons, 5 or so minutes.

3. While pasta is cooking and balsamic is reducing, heat 1 tablespoon EVOO in 12-inch nonstick skillet over high heat until just begins to smoke. Add asparagus, onion, black pepper, pepper flakes, and 1/4 teaspoon salt and stir to combine; cook, without stirring, until asparagus begins to brown, about 1 minute, then stir and continue to cook, stirring occasionally, until asparagus is tender-crisp, about 5 or 6 minutes total. If you are using a different vegetable adjust as necessary to maintain "tender crisp". Remember, you don't want to spend all day in the kitchen...so hot and fast is the rule for the vegetable.

4. Add asparagus mixture, basil, lemon juice, half of the cheese, and the remaining 2 tablespoons of EVOO to the waiting pasta in the stockpot; toss together. Divide the two portions into nice pasta bowls and drizzle 2-3 teaspoons of the reduced balsamic vinegar over each and sprinkle with the remaining cheese. Done!

Like I said above this can be a starting point(or foundation) for any number of variations. One of the secrets of good cooking is learning to take what you have or is fresh in the market and using some basic skills to turn it into a new dish.