Balsamic Roasted Pearl Onions, Asparagus & Toasted Pine Nuts with Zucchini Pasta

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Inspiralized Newsletter

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! 

Balsamic Roasted Pearl Onions, Asparagus & Toasted Pine Nuts with Zucchini Pasta

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.

Balsamic Roasted Pearl Onions, Asparagus & Toasted Pine Nuts with Zucchini Pasta

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. 

Balsamic Roasted Pearl Onions, Asparagus & Toasted Pine Nuts with Zucchini Pasta

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!

New to Inspiralized? Don’t know how to spiralize a zucchini? I’ve got you covered – you can watch me spiralize a zucchini on YouTube or Vimeo!  

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Balsamic Roasted Pearl Onions, Asparagus & Toasted Pine Nuts with Zucchini Pasta

Yields 2

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 6 asparagus stalks
  • olive oil, to drizzle
  • 8 white pearl onions, peeled*
  • 1/4 cup balsamic vinegar
  • 1/4 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1.5 tbsp pine nuts
  • 1.5 tbsp olive oil
  • 1 large garlic clove, minced
  • 1/4 tsp red pepper flakes
  • 3 zucchinis, Blade A
  • 1 tbsp grated parmesan cheese
  • 1 tbsp freshly chopped parsley

Instructions

  1. Preheat the oven to 375 degrees. Take your asparagus, snap off the bottoms and slice them into 2" pieces.
  2. On a baking tray, place in your asparagus pieces and drizzle with olive oil. Mix together to coat and set aside.
  3. Place the pearl onions and balsamic vinegar in a bowl and toss to combine. Place the pearl onions on the baking tray with the asparagus.
  4. Season the asparagus and onions with salt, pepper, thyme and rosemary. Roast the vegetables in the oven for 25 minutes. Toss halfway through.
  5. Place a small skillet over medium heat and add in the pine nuts. Let cook for a couple minutes. Once you can smell the pine nuts toasting, flip them over and cook another couple minutes or until lightly browned. Transfer to a bowl and set aside.
  6. 20 minutes into roasting the vegetables, place a large skillet over medium heat and add in the olive oil. Then, add in the garlic, cook for 30 seconds and then add in the red pepper flakes and zucchini noodles. Toss the zucchini noodles for 2-3 minutes or until tender.
  7. When done, divide the noodles into two bowls and top each with even amounts of asparagus and pearl onions. Top with 1/2 tbsp of parmesan cheese per bowl. Garnish each with parsley and pine nuts.

Notes

*To peel the pearl onions, you can soak them in warm water first for a few minutes to soften the outer peel. Once soaked, slice off the top and bottom and peel the outer skin off.

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https://inspiralized.com/balsamic-roasted-pearl-onions-asparagus-toasted-pine-nuts-with-zucchini-pasta/

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30 comments

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Thank you so much! I'm so glad you like the blog!
I love the pearl onions! This dish is right up my alley!
Anonymous says:
Made this on Sunday night. This was my very first inspiralized dish! It was delicious. The texture of the zucchini was so much improved over plain old sliced and steamed methods. Thank you!
So happy to hear that! Thank you.
Rosie says:
Where does the blade say A, B or C!
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raul says:
Really interesting article, it has helped me. Thank you
Ellen says:
I made this dish over the weekend and it was yummy! But I think I may have misunderstood part of the directions. It says to combine the peeled pearl onions with ¼ cup balsamic vinegar, then add the onions to the asparagus in the roasting pan. I included the vinegar with the onions in the roasting pan, and it spread out and burned in the pan. Should I have drained it off before adding onions?
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