I decided to steer towards Italian flavors and colors in this recipe, and one of my favorite Italian ingredients is balsamic vinegar, and, one of my favorite things to do with balsamic vinegar is make balsamic onions.
The more balsamic vinegar cooks (reduces), the more the flavor concentrates, and the more sweet it gets; super yummy with sautéed onions.
It’s always nice to have contrast, so to add some acidity and flavor to the meal, I sautéed some halved cherry tomatoes in garlic; one of the best smells ever.
I love to add something green to my meal whenever I can, and I always love sautéed greens with pasta, so I used some baby spinach and kale mix.
Gluten Free Pasta Rotini
So much indulgence and healthiness in one Italian inspired pasta dish.
- 1 tbsp olive oil
- 1/2 cup sliced yellow onion
- 1 tbsp balsamic vinegar
- 4 cups water
- 2 cups Banza Chickpea Rotini
- 2 tbsp olive oil
- 2 tsp minced garlic
- 5 cherry tomatoes halved
- 1 cup baby kale and spinach mix
Put 4 cups of water on to boil for the pasta. In the meantime, heat 1 tbsp of olive oil in a small skillet, and add the sliced onions; cook on high for about two minutes.
Add 1 tbsp of balsamic vinegar the sautéed onion, stir, reduce the heat to med/low, and cook for about 3 minutes. Remove from heat and set aside.
Add the pasta to the hot water, cook for about 8 minutes, drain, and set aside.
Heat 1 tbsp of olive oil in a large skillet, and add the garlic. After a couple of minutes, add the cherry tomatoes, and cook on medium heat for about 3 minutes. Add the baby kale and spinach, and cook for about 5 minutes.
Once the tomatoes and greens are done cooking, add the pasta and the onions, toss, and enjoy.