Recipe: Confetti Pasta

For color, flavor and health benefits, I sauteed some red pepper, green beans and red onion in a butter and balsamic vinegar mixture while the pasta cooked, then combined everything to finish the meal.

Ingredients

• 1 9-ounce package fresh stuffed pasta (i.e.: tortellini, ravioli)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons butter, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/3 cup chopped green beans (1/2" dice)
• 1/3 cup chopped red pepper (1/2" dice)
• 1/3 cup chopped red onion (1/2" dice)
• 1 large garlic clove, minced
• parmesan, for serving

Directions

Prepare pasta according to package directions.

Meanwhile, in a medium skillet, melt together the oil, vinegar and 1 tablespoon butter. Add the salt, pepper, and vegetables; saute for 5 minutes over medium heat, stirring occasionally, until beans are just tender when punctured with a knife. Stir in remaining tablespoon of butter.

Drain pasta, and toss with vegetables. Serve topped with parmesan.

Serves 2 as an entree, 4-6 as a side dish.

This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Sept. 21, 2011.