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Balsamic Pasta Primavera

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“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.”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Boil a large pot of water for pasta, cook according to package directions. Drain and toss with 3 T butter.
  2. 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,.
  3. 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.
  4. Mix pasta, balsamic reduction, cooked veggies, raw spinach and cheese together. Serve and garnish with extra pepper and cheese.

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