Balsamic Pasta Primavera recipe

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Ingredients

8 ounces whole grain spaghetti
¼ cup balsamic vinegar
¼ cup 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 ½ cups cremini mushrooms, quartered
1 large yellow squash, halved and sliced
¼ red onion, coarsely chopped
2 tablespoons chopped fresh parsley

Nutrition Info

428.3 calories
carbohydrate: 48.8 g
cholesterol: : -
fat: 22.5 g
fiber: 8.2 g
protein: 9.5 g
saturatedFat: 2.9 g
servingSize: -
sodium: 61.8 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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