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
- 1 ½ cups cremini mushrooms, quartered
- 1 large yellow squash, halved and sliced
- ¼ red onion, coarsely chopped
- 2 tablespoons chopped fresh parsley
Why This Recipe Is A Must Try
Helpful Tips For Cooking
- Toss the pasta with a little olive oil after cooking to prevent it from sticking.
- Let the balsamic reduction thicken slowly over low heat to avoid burning and bitterness.
Step 1
Bring a large pot of salted water to a boil. Once it’s bubbling, add the spaghetti and cook it until it’s just tender but still has a little bite—about 7 to 9 minutes. While the pasta is cooking, whisk together the balsamic vinegar, 1/4 cup of oil, garlic, Dijon mustard, and pepper in a small bowl and set that aside.
Step 2
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Toss in the mushrooms, squash, and onion, and sauté them for about 3 minutes. Pour in the balsamic sauce you made earlier and keep cooking until the veggies are nice and tender, another 3 minutes or so. Stir in the parsley during the last minute.
Step 3
When the pasta is ready, drain it well and add it straight to the pan with the veggies. Give everything a good toss so the pasta is coated with the flavorful sauce. Serve it up warm and enjoy!
