Print: Balsamic Pasta Primavera

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.

Prep

22 min

Cook

29 min

Servings

Difficulty

Medium

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.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/balsamic-pasta-primavera