Pasta Primavera With a Gorgonzola Twist

This is one of my favorite pasta dishes. It is somehow light and healthy tasting while still satisfying the part of me that wants something rich and creamy. I use tomatos, broccoli and peas (my favorite veggies) but I'm sure it would be just as successful with other spring-time vegetables!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  onion, thinly sliced
• 2  tomatoes, chopped
• 1  large head of broccoli, chopped
• 1⁄2 cup peas
• 2  tablespoons  balsamic vinegar, seperated
• 1  teaspoon brown sugar
• 6  ounces pasta
• 4  ounces gorgonzola
• 1⁄2 cup parmesan cheese
• 1  teaspoon  chopped garlic
•  fresh ground pepper

Directions

1. in a wok or very large pan, saute the onion with garlic, olive oil, 1T balsamic, sugar and lots of pepper on med-low for 15min or until caramelized.
2. meanwhile, cook the pasta according to package and reserve 1/2 cup pasta water.
3. add the broccoli to the onions and a few tablespoons of the pasta water.
4. cook until the broccoli is a few minutes from done, adding more water as it boils away.
5. add peas and tomato and cook for 3 more minutes.
6. add the pasta, another 3 TB water and cheese.
7. sprinkle with remaining balsamic, toss and serve.