Balsamic Pasta
AuthorRecipe GeneratorDifficultyBeginner

It's pasta with a salad on top. A light yet creamy balsamic sauce hugs the noodles. The greens wilt, the tomatoes barely soften, and the cheese melts as the salad and pasta become one

Yields1 Serving
 ½ cup Olive Oil
 3 tbsp Balsamic Vinegar
 Of Honey
 Kosher Salt
 Cracked Pepper (to taste)
 16 oz Whole Wheat Fetuccinni
 2 Spinach
 2 Cherry Tomatoes
 ½ cup Heavy Cream
1

Make vinaigrette. Combine all ingredients in a bowl. Whisk well until emulsified (oil and vinegar become one). Set aside. This can be made up to a couple days in advance and stored covered at room temperature.
Make pasta. Bring a large pot of water to a boil. Just before the water boils, heavily salt. Add noodles and cook according to the package.
Meanwhile, chiffonade (or thinly chop) greens. Half or quarter cherry tomatoes depending on their size. Set aside.
Strain pasta reserving a bit of the liquid in the pan (about 1/4 cup or so). I strain pasta in the pan, using a chefs knife to catch the pasta but let the water through.
If not already, add pasta back into the pan. Pour balsamic and heavy cream over the pasta. Salt to taste. Turn heat back on to medium high and gently stir noodles until the sauce hugs the pasta, about 2-3 minutes.
Plate. Top with greens, tomatoes, and feta (or goat cheese). Serve warm.

Source: thefauxmartha.com

Ingredients

 ½ cup Olive Oil
 3 tbsp Balsamic Vinegar
 Of Honey
 Kosher Salt
 Cracked Pepper (to taste)
 16 oz Whole Wheat Fetuccinni
 2 Spinach
 2 Cherry Tomatoes
 ½ cup Heavy Cream

Directions

1

Make vinaigrette. Combine all ingredients in a bowl. Whisk well until emulsified (oil and vinegar become one). Set aside. This can be made up to a couple days in advance and stored covered at room temperature.
Make pasta. Bring a large pot of water to a boil. Just before the water boils, heavily salt. Add noodles and cook according to the package.
Meanwhile, chiffonade (or thinly chop) greens. Half or quarter cherry tomatoes depending on their size. Set aside.
Strain pasta reserving a bit of the liquid in the pan (about 1/4 cup or so). I strain pasta in the pan, using a chefs knife to catch the pasta but let the water through.
If not already, add pasta back into the pan. Pour balsamic and heavy cream over the pasta. Salt to taste. Turn heat back on to medium high and gently stir noodles until the sauce hugs the pasta, about 2-3 minutes.
Plate. Top with greens, tomatoes, and feta (or goat cheese). Serve warm.

Source: thefauxmartha.com

Balsamic Pasta

Add Comment

Your email address will not be published. Required fields are marked *

Awesome honey shop! The flavors are so creative and so delicious. I'm not sure if it was a special or an everyday thing, but I had the opportunity to taste any and all the honies I wanted. The staff were very friendly and very knowledgeable and I felt the prices were fair. I will definitely be coming back to stock up.
Martin Moore

Love the personalized service. Who knew that tasting Honey or Olive Oil or Vinegar could be as exciting a tasting wine. They also carry Mustards, Pastas and Sauces.  They do ship nationwide.

Melissa Fray

The moment I arrived their friendly staff explained how to pair the olive oils they sell. You can mix and match what you want and they will box it up for you. They give you many ideas on how to pair their oils with what you are making for dinner. If you need some pasta or meat sauce, they have that too! I purchased some Peppermint honey while there and loved it!

John stevens