Balsamic Pasta Primavera

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. 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. 2

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

3. 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.