Heat a tablespoon or two of olive oil in a large pan or wok over medium-high heat. Add red onion and garlic, cook for a few minutes until fragrant.
Add in the rest of the vegetables, stir, and cover for 3 minutes.
Stir after three minutes and continue to cook until veggies are cook al dente (slightly crispy but mostly cooked!).
Reduce heat to medium, add pasta to the pan. Toss in the balsamic vinegar and cook for a minute or two to absorb all the flavor.
Serve hot or cold, top with Parmesan cheese if you like!
Pro tip: You can use any fresh vegetables you like! I like to shop the seasons at the farmer’s market. Sometimes it’s broccoli, sometimes it’s tomatoes (although with tomatoes I’d toss those in on step 4).
Pasta wise, use what you have and like! Of course, white pasta is the cheapest, but I prefer red lentil pasta because it’s packed with nutrients and tastes better (to me)! There are plenty of other options out there: quinoa, whole wheat, black beans, spinach…
This recipe can be dairy & gluten free, vegan, and vegetarian.
Nutrition facts per serving: 471 calories, 9.2g of total fat, 1g of saturated fat, 0mg of cholesterol, 11mg of sodium, 243mg of potassium, 76.2g of carbs, 8.2g of fiber, 4,4g of sugar, 24.1g of protein. 29% of Vitamin A, 96% of Vitamin C, 4% of Calcium, 37% of Iron.