Best 3 Balsamic Pasta Primavera Recipes
Balsamic pasta primavera is a delightful and flavorful dish that combines the tangy taste of balsamic vinegar with the freshness of spring vegetables. With its vibrant colors and aromatic herbs, this pasta dish is a celebration of the season's bounty. The key to creating a truly exceptional balsamic pasta primavera lies in selecting the freshest vegetables, using high-quality balsamic vinegar, and balancing the flavors perfectly. Whether you're a seasoned home cook or a beginner in the kitchen, this article will guide you through the process of preparing a delectable balsamic pasta primavera that will tantalize your taste buds and impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
Provided by sofie-a-toast
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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
BALSAMIC GLAZED SALMON WITH ALFREDO PASTA PRIMAVERA
Steps:
- Preheat the oven to 400° F (200° C). Line a baking sheet with foil and grease the foil lightly with oil. Place the fish, skin-side-down, on the prepared baking sheet. Whisk together the vinegar, honey, basil, olive oil, garlic and Dijon mustard. Brush half of the mixture over the salmon. Bake the fish, on the middle rack, basting with the remaining glaze, for 10 minutes. Broil for 1 to 2 minutes or until salmon is browned and flakes easily when tested with a fork. Serve with the prepared Alfredo Pasta Primavera.
Tips:
- Prep your ingredients: Before you start cooking, wash and chop all your vegetables and herbs. This will save you time and make the cooking process smoother.
- Use fresh, high-quality ingredients: The fresher your ingredients, the better your pasta primavera will taste. Look for vegetables that are brightly colored and crisp, and herbs that are fragrant and flavorful.
- Don't overcook the vegetables: Vegetables should be cooked until they are tender-crisp, not mushy. Overcooked vegetables will lose their flavor and nutrients.
- Use a good quality balsamic vinegar: Balsamic vinegar is the key ingredient in this dish, so it's important to use a good quality one. Look for a vinegar that is aged for at least 12 years and has a rich, complex flavor.
- Season to taste: Be sure to taste the pasta primavera before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or balsamic vinegar to taste.
Conclusion:
Balsamic pasta primavera is a delicious, healthy, and easy-to-make dish that is perfect for a weeknight meal. It's packed with fresh vegetables and herbs, and the balsamic vinegar adds a delicious tangy flavor. With a few simple tips, you can make a pasta primavera that is sure to impress your family and friends.
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