Confetti Pasta

I recently had a meeting to attend after work, followed by errands. I got home late, and hadn't eaten much lunch; I was quite hungry.

I never resort to fast food, and I didn't want to just grab a bowl of cereal. So what could I make that was fast, but also had some semblance of nutrition?

That old favorite standby, pasta. I had a package of chicken- and bacon-stuffed borsetti (little filled pouches) in the freezer, which I'd bought on sale and saved for a time when I'd need a quick meal. Well, here was its moment to shine!

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.

And that was it! Within 20 minutes, I had an elegant and delicious meal so festive that it seemed as though confetti had been sprinkled upon it ....

Confetti Pasta

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

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.