THE RECIPE JOURNAL · Main Course
Balsamic Pasta with Seasonal Vegetables
This simple pasta dish combines tangy balsamic vinegar with fresh, colorful seasonal vegetables for a light and flavorful meal. It’s perfect for a quick weeknight dinner that feels both comforting and refreshing.
FROM THE KITCHEN • Balsamic Pasta with Seasonal Vegetables
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Grilled Chicken Fajitas
Something delicious to watch next.
01
Step 1
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the spaghetti and cook it until it’s just tender but still has a bit of bite, about 7 to 9 minutes. While the pasta cooks, whisk together the balsamic vinegar, 1/4 cup of oil, garlic, Dijon mustard, and some pepper in a small bowl—this will be your sauce.
02
Step 2
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Toss in the mushrooms, squash, and onions, and cook them for about 3 minutes until they start to soften. Pour in the balsamic sauce and keep cooking for another 3 minutes or so, until the veggies are tender and coated in the sauce. Stir in some fresh parsley during the last minute for a burst of flavor.
03
Step 3
When the pasta is done, drain it well and add it straight to the pan with the vegetables and sauce. Give everything a good toss to combine, making sure the pasta is nicely coated. Serve it up warm and enjoy!
Why you’ll love it
This dish brings together the rich tanginess of balsamic vinegar with fresh, colorful vegetables. It’s a perfect way to enjoy seasonal produce in a light yet satisfying meal. The flavors are vibrant, and the pasta makes it hearty enough for any day of the week.
How to serve
Serve warm with a sprinkle of freshly grated Parmesan or a handful of chopped fresh herbs like basil or parsley. A side of crusty bread and a simple green salad make a great complement.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to keep the pasta moist. Avoid freezing as the texture of the vegetables may change.
