Easy 51 min

Balsamic Pasta Primavera

asian european filipino french german greek italian korean mediterranean middle eastern region main sour savory umami medium fast

Prep

22 min

Cook

29 min

Total

51 min

Ingredients (11)

8 ounces whole grain spaghetti g

¼ cup balsamic vinegar g

¼ cup extra-virgin olive oil g

1 large clove garlic, minced g

1 teaspoon Dijon mustard g

freshly ground black pepper to taste g

2 tablespoons extra-virgin olive oil g

1 ½ cups cremini mushrooms, quartered g

1 large yellow squash, halved and sliced g

¼ red onion, coarsely chopped g

2 tablespoons chopped fresh parsley g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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

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.