Celebrate the vibrant flavors of the season with this Balsamic Pasta Primavera. A delightful medley of fresh vegetables, kissed with a tangy balsamic glaze, creates a harmonious dish that's both comforting and invigorating. Perfect for a light lunch or a satisfying dinner.

Follow The Directions

01

Step

9 mins

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until al dente, about 7-9 minutes.

02

Step

1 mins

While the pasta cooks, whisk together balsamic vinegar, 1/4 cup olive oil, minced garlic, Dijon mustard, and freshly ground black pepper in a small bowl. Set aside.

03

Step

3 mins

Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Add the quartered cremini mushrooms, sliced yellow squash, and coarsely chopped red onion. Cook for approximately 3 minutes, until the vegetables begin to soften.

04

Step

3 mins

Pour the balsamic sauce mixture into the pan with the vegetables. Continue cooking for another 3 minutes, stirring occasionally, until the vegetables are tender-crisp and coated in the glaze. Stir in fresh parsley during the last minute of cooking to preserve its bright flavor.

05

Step

1 mins

Drain the cooked spaghetti and add it to the pan with the vegetables and balsamic sauce. Toss gently to coat the pasta evenly.

06

Step

1 mins

Serve immediately. Garnish with freshly grated Parmigiano-Reggiano or Pecorino Romano, if desired.

For a richer flavor, consider using aged balsamic vinegar.
Feel free to substitute other seasonal vegetables like asparagus, bell peppers, or zucchini.
To add a protein boost, grilled chicken or shrimp would complement this dish beautifully.
For a vegan option, ensure your pasta is egg-free and omit the cheese.
Adjust the amount of balsamic vinegar to your preference for tartness.