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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
1 lb penne pasta |
1/2 cup balsamic vinegar |
1 cup broccoli, heads chopped |
1/2 red onion, thinly sliced |
4 ounces cremini mushrooms, sliced |
1 cup spinach, chopped |
4 tablespoons butter |
1/3 cup parmesan cheese, plus extra for garnish |
salt |
freshly grated pepper |
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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