Pasta with Pan-Roasted Vegetables
- 2.5 T olive oil
- 8 sliced mushrooms (original called for 4 portobello)
- 1 sliced red bell pepper
- 1/2 c chopped red onion
- 2.5 T balsamic vinegar
- 1 t salt
- 1 t pepper
- 1 t minced garlic
- 225 g pasta (penne or fusilli)
- 12 oz cherry tomatoes (halved)
- 1/2 c chopped basil (fresh)
Bring water for pasta to a boil in a large pot.
Heat oil in a large skillet until shimmering. Add mushrooms, peppers, onion, vinegar, salt, and peppr to skillet and cook covered, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Start cooking pasta.
Uncover and continue to cook, stirring occasionally, until vegetables are render and browned around edges, about 10 to 12 minutes. Stir in garlic and cook for about 30 seconds.
When pasta is al dente, drain, reserving 1/2c cooking water and return to the pot. Add the cooked vegetables, stir in tomatoes and basil, add additional salt and pepper to taste. Serve.