BALSAMIC PASTA PRIMAVERA
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.
Provided by docMAMA
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 48.8 g, Fat 22.5 g, Fiber 8.2 g, Protein 9.5 g, SaturatedFat 2.9 g, Sodium 61.8 mg, Sugar 2.5 g
SPAGHETTI WITH GARLIC, PARMESAN, AND BALSAMIC VINEGAR
Make and share this Spaghetti With Garlic, Parmesan, and Balsamic Vinegar recipe from Food.com.
Provided by ratherbeswimmin
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring 4 quarts of water to a boil in a big pot.
- Process the garlic through a garlic press into a small bowl; stir in 1 teaspoon water.
- Heat the oil, diluted garlic, and 1 teaspoon salt in a small skillet on low heat.
- Cook very slowly until the garlic turns golden, about 3 minutes.
- Be careful not to brown the garlic or your sauce will be bitter; remove pan from heat.
- When the water boils, add 1 tablespoon salt and the pasta.
- Cook until al dente; drain, letting some of the cooking water cling to the noodles.
- Return the dripping noodles to the pot and toss with the oil mixture, cheese, and vinegar.
- Season with salt and pepper to taste; divide among 4 warmed pasta bowls; serve immediately.
PASTA WITH BRAISED FENNEL, CHARD, AND BALSAMIC VINEGAR
Make and share this Pasta with Braised Fennel, Chard, and Balsamic Vinegar recipe from Food.com.
Provided by Bev I Am
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1/4 cup oil over medium heat in large skillet.
- Add onion and 1/4 teaspoon salt and sauté (uncovered) over medium heat until softened, about 5 minutes.
- Stir in sliced fennel bulb and garlic and sauté, stirring frequently, until golden, about 10 minutes.
- Add 3/4 cup water and bring to simmer.
- Partially cover and simmer over medium-low heat until fennel is tender and liquid has evaporated, about 8 minutes.
- Stir in vinegar, partially cover, and simmer to blend flavors, about 1 minute longer.
- Add crushed red pepper flakes and adjust seasoning with salt and pepper.
- Meanwhile, bring 4 quarts water to boil in large pot.
- Add 1 1/2 tablespoons salt and pasta; return to boil.
- After 3 minutes, add chard and return to rapid boil; continue to cook, covered, until pasta is al dente, about 8 minutes.
- Drain pasta and greens, reserving 1/3 cup pasta cooking water.
- Toss pasta and greens with fennel mixture, cheese, and two tablespoons extra-virgin olive oil, adding reserved pasta water as needed if mixture is dry.
- Transfer portions to warm pasta bowls.
- Garnish with reserved minced fennel fronds.
- Serve immediately with more cheese passed separately.
Nutrition Facts : Calories 703.7, Fat 25.1, SaturatedFat 4.9, Cholesterol 7.2, Sodium 452.3, Carbohydrate 98.5, Fiber 7.8, Sugar 6.8, Protein 21.9
LINGUINE WITH GARLIC SAUCE
On a chilly evening, this creamy pasta toss is sure to please. It's rich and flavorful with smoky bacon, fresh spinach and toasted pine nuts.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.
Nutrition Facts : Calories 547 calories, Fat 32g fat (15g saturated fat), Cholesterol 69mg cholesterol, Sodium 595mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.
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