BALSAMIC PASTA PRIMAVERA

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Balsamic Pasta Primavera image

I made this up, inspired by a recipe from Food and Wine. While this looks like a lot of vinegar, don't worry! By boiling it, the acidity goes away and a thick, semi-sweet/savory syrup is left.

Provided by sofie-a-toast

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb penne pasta
1/2 cup balsamic vinegar
1 cup broccoli, heads chopped
1/2 red onion, thinly sliced
4 ounces cremini mushrooms, sliced
1 cup spinach, chopped
4 tablespoons butter
1/3 cup parmesan cheese, plus extra for garnish
salt
freshly grated pepper

Steps:

  • Boil a large pot of water for pasta, cook according to package directions. Drain and toss with 3 T butter.
  • In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Boil, stirring constantly about 5-10 minutes or until balsamic has become the consistency of maple syrup. There should only be about 3-4 T left. Be careful not to burn,.
  • Meanwhile, place 1 T of butter in a skillet with onions and salt and pepper to taste. Stir fry onions over medium heat until transparent. Add broccoli and mushrooms along with 1/3 cup water. Cook, stirring every now and then for about 5 minutes or until broccoli is tender and water has evaporated.
  • Mix pasta, balsamic reduction, cooked veggies, raw spinach and cheese together. Serve and garnish with extra pepper and cheese.

Nutrition Facts : Calories 593.9, Fat 16.4, SaturatedFat 9.1, Cholesterol 37.9, Sodium 255.1, Carbohydrate 100.4, Fiber 13.7, Sugar 6.3, Protein 13.7

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