Classic Favorite
Pasta Primavera
Blueberries and Grapes with Balsamic Syrup
Ingredients
- 10 oz whole-grain penne pasta
- ½ sweet onion, chopped
- 3 Tbsp olive oil, divided
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 1 pint grape tomatoes
- 1 lb asparagus, trimmed and cut into ½-inch pieces
- 1 cup frozen sweet peas, thawed
- 1 tsp grated lemon rind
- 3 Tbsp fresh lemon juice
- 1 cup freshly grated Parmesan cheese
- ½ cup chopped fresh basil
Instructions
- Cook pasta according to package directions; drain, reserving 3 Tbsp pasta water.
- Meanwhile, cook onion in 1 Tbsp hot oil in a large skillet over medium-high heat 5 minutes or until tender.
- Add 1 Tbsp oil and mushrooms to skillet; cook 5 minutes or until browned.
- Add 1 Tbsp oil, tomatoes, asparagus and peas; cook, stirring often, 3 to 5 minutes or until asparagus is tender.
- Combine hot cooked pasta, lemon rind, lemon juice, reserved pasta water, ¾ tsp salt and ½ tsp pepper in pasta pot; toss well.
- Add vegetables. Sprinkle with Parmesan cheese and basil; toss gently.
Side Dish Ingredients
- 4 cups seedless green grapes, cut in half
- 2 pints blueberries
- ⅓ cup chopped fresh mint (or use fresh basil)
- ⅓ cup balsamic vinegar
- 2 Tbsp brown sugar
Side Dish Instructions
- Toss together grapes, blueberries and mint.
- Bring vinegar and brown sugar to a boil in a small saucepan, stirring just until sugar dissolves. Cook 3 to 5 minutes or until mixture is syrupy.
- Drizzle over fruit.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
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