CHEF JEFF — ONE BYTE AT A TIME: Balsamic-Glazed Vegetables with PastaMake a splash with your next vegetable-pasta dish by using balsamic vinegar.
By: Herald Staff Report,
Make a splash with your next vegetable-pasta dish by using balsamic vinegar.
Balsamic-Glazed Vegetables with Pasta
2 tablespoons olive oil
1 red bell pepper, cut into ¼-inch-wide strips
1 yellow bell pepper, cut into ¼-inch-wide strips
1 large onion, thinly sliced
1 garlic clove, finely chopped
2 zucchini, trimmed, cut crosswise into ¼-inch-thick rounds
2 yellow summer squash, trimmed, cut crosswise into ¼-inch-thick rounds
¼ cup balsamic vinegar
8 ounces fusilli pasta (spirals), cooked according to directions
¼ cup Parmigiano-Reggiano cheese, grated
Salt and freshly ground pepper to taste
Heat oil in large, heavy skillet over medium-high heat. Saute peppers, onion and garlic they begin to soften. Add zucchini and yellow squash. Saute until tender. Add vinegar to skillet; boil until liquid is reduced to a glaze and coats vegetables. Season to taste with salt and pepper. Add cooked pasta to the skillet along with the cheese; stir to combine. Season with salt and pepper to taste. Serve at once, pass-ing extra cheese at the table, if desired.
Yield: Serves 4.
Approximate nutritional analysis per serving: 371 calories, 24 percent of calories from fat, 9.9 grams fat (2.3 grams saturated), 5.5 milligrams cholesterol, 13.3 grams protein, 59 grams carbohydrates, 5.6 grams fiber, 118 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.