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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
- 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
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 428 | |
| % Daily Value * | |
| Total Fat23g | 29% |
| Saturated Fat3g | 15% |
| Sodium62mg | 3% |
| Total Carbohydrate49g | 18% |
| Dietary Fiber8g | 29% |
| Total Sugars3g | |
| Protein10g | |
| Vitamin C8mg | 40% |
| Calcium23mg | 2% |
| Iron1mg | 5% |
| Potassium155mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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