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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 428 Calories

Ingredients

• 2 tablespoons chopped fresh parsley
• ¼ cup balsamic vinegar
• 1 large clove garlic, minced
• 1 teaspoon Dijon mustard
• freshly ground black pepper to taste
• 2 tablespoons extra-virgin olive oil
• ¼ cup extra-virgin olive oil
• 8 ounces whole grain spaghetti
• 1 ½ cups cremini mushrooms, quartered
• 1 large yellow squash, halved and sliced
• ¼ red onion, coarsely chopped

Recipe Instructions

Step 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.

Step 2

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

Step 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.