Best 3 Balsamic Pasta Primavera Recipes
**Balsamic Pasta Primavera: A Symphony of Fresh Spring Flavors**
Indulge in the vibrant flavors of spring with this delightful Balsamic Pasta Primavera recipe. This dish is not only a feast for the taste buds but also a visual masterpiece, featuring an array of colorful and crisp vegetables tossed in a tangy balsamic vinaigrette. Immerse yourself in the symphony of flavors as you savor the sweet notes of roasted red peppers, the earthy undertones of sautéed mushrooms, and the refreshing crunch of asparagus, zucchini, and bell peppers. The crowning glory of this dish lies in the homemade balsamic vinaigrette, a harmonious blend of tangy balsamic vinegar, rich olive oil, and a touch of honey, which elevates the flavors of the vegetables and pasta to new heights. This recipe offers a delightful twist on the classic pasta primavera, showcasing the bounty of fresh spring produce and the vibrant flavors of a homemade vinaigrette.
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 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.
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
Tips:
- Use fresh, seasonal vegetables. This will ensure that your pasta primavera is packed with flavor and nutrients.
- Don't overcook the vegetables. They should be tender but still slightly crisp.
- Use a light hand with the balsamic vinegar. You don't want to overpower the other flavors in the dish.
- Add some protein to your pasta primavera. Grilled chicken, shrimp, or tofu are all great options.
- Serve pasta primavera immediately. This is a dish that's best enjoyed fresh.
Conclusion:
Pasta primavera is a delicious and easy-to-make dish that's perfect for any occasion. It's a great way to use up fresh vegetables, and it's also a healthy and flavorful meal. So next time you're looking for a quick and easy dinner idea, give pasta primavera a try. You won't be disappointed!
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