Balsamic Pasta Primavera
Medium French Condiment

Balsamic Pasta Primavera

Total Time
51 min
22m prep · 29m cook
Servings
4 people
Rating
Difficulty
Medium
29 views

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. 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.

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Nutrition Facts

Per serving

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