Monday was a funny day in the ‘kitch. That’s when I wrote this post.
I went over to my refrigerator with a plan to make a roasted vegetable pasta. Pretty simple, right? I was thinking roasted onions and honey-roasted carrots with slivered toasted almonds. Sounded good to me- a basic winter pasta.
So, I chopped up all the vegetables and looked at my cutting board. It was too blah. Not enough flavor.
I went back into the fridge and immediately saw my pearl onions I bought over the weekend, with intentions of slow roasting them for dinner one night, alongside some salmon. Well, goodbye dinner planning and hello blog recipe!
This bowl of pasta still has that roasted vegetable element but more dimension and flavor. By lightly marinading the pearl onions in balsamic vinegar, the onions absorb that balsamic flavor as they roast. When you dig your fork into this pasta, you’re met with a soft onion, soft zucchini noodle, tasty asparagus and crunchy pine nut. The pearl onions almost become glazed in the balsamic – they’re luxurious and surprising.
I’m happy I ditched the carrot and onion idea, because this may become one of my new easy go-to winter pastas. Blade A works perfectly here, because it offers a heartiness to an otherwise simplistic, light dish.
Did I forget the dusting of Parmesan at the end? Instead of mixing the Parmesan into the pasta in the skillet, I lightly dusted the dish, so the flavors of the vegetables really shine.
I loved this dish so much that I packaged it in a to-go container and brought it to my doormen. Let’s just say that I may quickly become their favorite resident. Tehe. Bribery always works!