Balsamic Vegetable Stir-Fry

Did You Know? In its early days, balsamic vinegar was available only to the nobility and the artisans who made it. It was believed to be a miracle cure for everything from a sore throat to labor pains, and even used as protection against the plague.

I'm trying to break up all these cupcakes with some real food, but it's been pretty hard when graduation parties and cookouts have become the norm. I made this pasta dish the other day for lunch, trying to get myself out of a sugar coma. We had spent the night before baking cupcakes and frying doughnuts (which I promise to share soon), and my stomach could not take one more ounce of frosting or sprinkles.

I pretty much scanned my fridge, and grabbed whatever seemed appetizing at the time, trying to use up some produce before we had to throw it away. Bell peppers, carrots, onions, and peas are what I used here, but definitely just use this recipe as a guideline, tossing in whatever is convenient for you. A large handful of torn basil, and some chopped scallions rounded out the flavors, and added some much needed green. I've been pretty hooked on feta these days, so I tossed a few large spoonfuls of that in too. I love the sharp flavor you get from such a small amount. Finished with a drizzle of olive oil and balsamic vinegar, and you have yourself a pretty satisfying lunch or dinner. I enjoyed it the next day with some pan-fried tofu chunks, and highly recommend that route as well.

Balsamic Vegetable Stir-Fry

12 ounces penne pasta (I used Basil & Garlic Penne from Trader Joe's)
Olive oil
Salt and pepper
1 sweet onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 cup shredded carrots
2 cloves garlic, minced
1/2 cup frozen peas
1 cup fresh basil, chopped or torn
4 green onions, white and pale green parts sliced thinly
Balsamic vinegar
1/4 cup feta cheese, crumbled

Cook pasta until al dente. Drain, and empty into a large serving bowl.

Meanwhile, heat a couple tablespoons of olive oil in a saute pan over medium heat. Add onion, cover and let cook until translucent, 5 minutes or so. Add red pepper, and season with salt and pepper. Cover again for another 5 minutes. Remove cover, lower heat a bit, and saute until onion begins to caramelize and turn golden, another 10 minutes. Add shredded carrots, and cook for another few minutes. Add chopped garlic, and cook for 2 minutes more, making sure not to burn the garlic. Remove from heat, add the frozen peas, and spoon over pasta. Add the basil and green onions, a few drizzles of olive oil and a few drizzles of balsamic, and toss together to distribute flavors. Sprinkle with feta, toss again, and enjoy!