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
- ounces whole grain spaghetti: 8 piece
- balsamic vinegar: 0.25 cup
- extra-virgin olive oil: 0.25 cup
- clove garlic: 1 piece (minced)
- Dijon mustard: 1 tsp
- black pepper: (to taste, freshly ground)
- extra-virgin olive oil: 2 Tbsp
- ½ cups cremini mushrooms, quartered: 1 piece
- yellow squash, halved and: 1 piece (sliced)
- red onion: 0.25 piece (chopped)
- fresh parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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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.
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Meanwhile, combine balsamic vinegar, 1/4 cup oil, garlic, Dijon mustard, and pepper in a small bowl. Set sauce aside.
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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.
