Medium French Condiment

Balsamic Pasta Primavera

Name: Balsamic Pasta Primavera
Prep time: 22 min
Cook time: 29 min
Total time: 51 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 ounces whole grain spaghetti; 0.25 cups balsamic vinegar; 0.25 cups extra-virgin olive oil; 1 large clove garlic , minced; 1 teaspoon Dijon mustard; freshly ground black pepper to taste; 2 tablespoons extra-virgin olive oil; 1.5 cups cremini mushrooms , quartered; 1 large yellow squash , halved and sliced; 0.25 reds onion , coarsely chopped; 2 tablespoons chopped fresh parsley

Total Time

51 min

22m prep · 29m cook

Servings

4 people

Rating

—

Difficulty

Medium

30 views

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This fresh primavera recipe can be made any time of year. Balsamic, garlic, and olive oil combine to make a delicious sauce for this medley of cremini mushrooms, red onion, and yellow squash. Goes great over whole grain spaghetti, or your favorite pasta. Top with freshly grated Parmigiano-Reggiano or Pecorino Romano.

Ingredients

8 ounces whole grain spaghetti
0.25 cups balsamic vinegar
0.25 cups extra-virgin olive oil
1 large clove garlic , minced
1 teaspoon Dijon mustard
freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
1.5 cups cremini mushrooms , quartered
1 large yellow squash , halved and sliced
0.25 reds onion , coarsely chopped
2 tablespoons chopped fresh parsley

Instructions

1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes.
2

Meanwhile, combine balsamic vinegar, 1/4 cup oil, garlic, Dijon mustard, and pepper in a small bowl. Set sauce aside.
3

Heat 2 tablespoons oil in a large pan over medium-high heat. Add mushrooms, squash, and onion. Cook for 3 minutes; stir in balsamic sauce mixture. Continue cooking until vegetables are tender, about 3 minutes more, adding parsley during the last minute of cooking. Drain cooked pasta, add to the pan, and toss to coat with sauce. Serve hot.