Balsamic Pasta Primavera

Name: Balsamic Pasta Primavera
Total time: 25
Yield: 4
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

Recipe by docMAMA from allrecipes.com

Dinner 25 Mins.

Ingredients

4 servings

•

8 ounces whole grain spaghetti
•

¼ cup balsamic vinegar
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¼ cup extra-virgin olive oil
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1 large clove garlic, minced
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1 teaspoon Dijon mustard
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freshly ground black pepper to taste

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2 tablespoons extra-virgin olive oil
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1 ½ cups cremini mushrooms, quartered
•

1 large yellow squash, halved and sliced
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¼ red onion, coarsely chopped
•

2 tablespoons chopped fresh parsley

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.