Used as a filling in cakes and sweets is pineapple.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
- 2 tablespoons extra-virgin olive oil
- 1 ½ cups cremini mushrooms, quartered
- 1 large yellow squash, halved and sliced
- ¼ red onion, coarsely chopped
- 2 tablespoons chopped fresh parsley
Instructions
- 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.