Make it at Home: Vegetable Balsamico Pasta

Make it at Home: Vegetable Balsamico Pasta

Chef Brian Harvey is at it again! Today, he’s sharing with you how to make the perfect summer dish, Vegetable Balsamico Pasta.

“There’s nothing like fresh vegetables in the summer time. This dish is the perfect complement to warm, relaxing summer evenings.”



Executive Chef, Bravo! Cucina Italiana


1/2 lb. Linguine, cooked

2 TBSP Extra Virgin Olive Oil

1 Small Eggplant, diced

1/4 Medium Red Onion, diced

1/2 Medium Red Pepper, diced

2 Roma Tomatoes, diced

4 TBSP Feta Cheese, crumbled and divided

2 oz. Baby Spinach

Balsamic Sauce, recipe below

Salt and Pepper to taste


Heat oil in pan. Add eggplant. Sauté until it begins to brown. Add onion and pepper. Sauté until soft. Add tomatoes. Cook one minute. Add Balsamic Sauce and 2 TBSP Feta. Season with salt and pepper. Add cooked pasta and spinach. Stir to combine and cook until spinach is lightly wilted. Divide onto serving dishes. Garnish with remaining 2 TBSP Feta.


1/2 Cup Extra Virgin Olive Oil

3 TBSP Balsamic Vinegar

3 TBSP White Wine

1 TBSP Garlic, chopped

3/4 tsp Kosher Salt

1/4 tsp White Pepper, ground

Mix ingredients until combined.


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