1/1 Photo of Balsamic Pasta Primavera
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.
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- 1Boil a large pot of water for pasta, cook according to package directions. Drain and toss with 3 T butter.
- 2In 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,.
- 3Meanwhile, 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.
- 4Mix pasta, balsamic reduction, cooked veggies, raw spinach and cheese together. Serve and garnish with extra pepper and cheese.
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Nutritional Facts for Balsamic Pasta Primavera
Serving Size: 1 (240 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 593.9
- Calories from Fat 147
- Total Fat 16.4 g
- Saturated Fat 9.0 g
- Cholesterol 37.8 mg
- Sodium 255.1 mg
- Total Carbohydrate 100.4 g
- Dietary Fiber 13.7 g
- Sugars 6.3 g
- Protein 13.7 g