Pasta Primavera Packets with Lemon Balsamic Glaze
Create pasta primavera packets bursting with vibrant flavors. Add a zingy lemon balsamic glaze for an extra flavor boost.
Servings: 4 servings
Equipment
- parchment paper
Ingredients
- 6 oz pasta, cooked for only half the recommended time
- 6 Tbsp good olive oil, plus more as needed
- 1/3 cup pine nuts, 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, 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"
glaze
- 1/2 cup white balsamic vinegar
- juice of 1 lemon
Instructions
- Set oven to 350F
- Take half of the cherry tomatoes and cut them in half. Leave the rest whole.
- Toss the cooked pasta in the olive oil, along with the pine nuts, onions, bell peppers, squash, tomatoes, artichokes and asparagus.
- Toss in the fresh dill and thyme leaves. Season with salt and pepper. Add more olive oil if the mixture seems a little dry.
- Spoon individual portions onto the parchment paper. Bring up two sides and fold over like a lunch bag. Fold the opposite sides, tucking them underneath so the packet will stay closed.
- Cut a small slit in each bag for steam venting.
- Bake for 20 minutes.
- Open the packets and add some shavings of Parmesan and a drizzle of the Lemon Balsamic Glaze.
- To make the glaze, 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.
Notes
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.
Nutrition
Calories: 331 kcal · Carbohydrates: 51 g · Protein: 11 g · Fat: 10 g · Saturated Fat: 1 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 3 g · Sodium: 78 mg · Potassium: 642 mg · Fiber: 6 g · Sugar: 12 g · Vitamin A: 1586 IU · Vitamin C: 56 mg · Calcium: 59 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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