5.0 from 6 votes
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 340 kcal
Course:
Main Course
Cuisine:
American
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 trimmed and cut in small wedges
- 2 baby beets peeled and 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 the olive oil, along with the pine nuts, onions, bell peppers, squash and tomatoes.
- Bring a pot of water to a boil and blanche the artichoke and beets for about 2 minutes, or just until the raw edge is gone. Add the asparagus in for the last minute. Drain and add to the pasta.
- Toss everything well, along with 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.
Cup of Yum
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 Information
Calories
340kcal
(17%)
Carbohydrates
53g
(18%)
Protein
11g
(22%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Sodium
94mg
(4%)
Potassium
708mg
(20%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
1592IU
(32%)
Vitamin C
57mg
(63%)
Calcium
62mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 340
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 94mg | 4% |
| Potassium | 708mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 1592IU | 32% |
| Vitamin C | 57mg | 63% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.