Balsamic Vinegar Vegetable Spaghetti

Standard


So after the annoying eggplant incident on Monday I decided I really wanted to make this dish! I had to alter my original idea but I think, and according to my family, this is a Great Dish!! I had wanted to grill the vegetables and then marinate them in an oil balsamic vinegar mixture, but the weather today did not cooperate with grilling so my first original dish has become a whole new original dish. I was taught to cook by throwing this and that, and some of that over there in a pot, and never measuring a thing, and somehow it all comes out yummy! Looking in the fridge and pulling out what we have, and creating a dish is kind of a sport for me and my mom. That is pretty much how this recipe came to fruition. As fall quickly approaches I wanted a healthy but rich dish to make to herald in the cold weather. I feel that this fits the bill. I hope you think so also.

1 zucchini cubed
1 summer squash cubed
1/2 of red onion sliced
1 red pepper sliced
1 head of cauliflower cooked till fork tender and cut into florets
olive oil
salt and pepper to taste
oregano to taste
garlic and onion powder to taste
1 can diced tomatoes
1 can tomato paste
2 tbs butter
3 tbs balsamic vinegar

In a large mixing bowl combine first 9 ingredients and toss to coat. You can cook the cauliflower ahead of time, I used a head that I blanched and froze a couple of weeks ago.

I really should have used my dutch oven, as it was I had to split my veggies into two sauté pans. So in a Dutch oven drizzle olive oil and heat over medium high heat and cook veggies till tender and caramelized for 10-15 min. During this time boil salted water and cook the spaghetti.

Drain the pasta, reserve 1/4 cup pasta water and keep warm.  In the pasta pot add the veggies to the resrved water add the can of diced tomatoes and tomato paste and the vinegar. Add a heavy dash of oregano and 2 tbs of butter (this helps create a nice creamy texture).  Bring to a boil and reduce to a simmer and cook for 8-10 min.

Plate the pasta and pour the veggie mixture on top.  Sprinkle with Ramano Cheese and enjoy a healthy and delicious meal!

Guess what? The carnivore boys did not even miss the meat or ask if there was any in it!  This is such a hearty dish!

So after the annoying eggplant incident on Monday I decided I really wanted to make this dish! I had to alter my original idea but I think, and according to my family, this is a Great Dish!! I had wanted to grill the vegetables and then marinate them in an oil balsamic vinegar mixture, but the weather today did not cooperate with grilling so my first original dish has become a whole new original dish. I was taught to cook by throwing this and that and some of that over there in a pot and never measuring a thing and somehow it all comes out yummy! So looking in the fridge and pulling out what I have and creating a dish is kind of a sport for me and my mom. That is pretty much how this recipe came to fruition. As fall quickly approaches I wanted a healthy but rich dish to make to start to herald in the cold weather. I feel that this fits the bill. I hope you think so also.

1 zucchini cubed

1 summer squash cubed

1/2 of red onion sliced

1 red pepper sliced

1 head of cauliflower cooked till fork tender and cut into florets

olive oil

salt and pepper to taste

oregano to taste

garlic and onion powder to taste

1 can diced tomatoes

1 can tomato paste

2 tbs butter

3 tbs balsamic vinegar

In a large mixing bowl combine first 9 ingredients and toss to coat. You can cook the cauliflower ahead of time, I used a head that I blanched and froze a couple of weeks ago.

Advertisements

About the plaid and paisley kitchen

I am just like you, a modern woman juggling life, family, work, and always struggling to find time to work on my hobbies. As the wife of a very picky eater with very definitive likes and dislikes, (Mostly misconceptions of what something may taste like.) I can honestly say that every recipe on here is “Stevie Approved!” I am the Great-Granddaughter of German immigrants and I learned to cook in my mother’s and grandmother’s kitchens. As I grew and gained experience in my own kitchen I took the lessons I learned and branched out and started new traditions mixed with Old World styling. I was raised by a very artistic and talented mother, and if I inherited just a tad of her abilities then I consider myself very lucky. In primary and secondary schooling I was always heavily involved in art and drama. I still have a great passion for the theater. I think that a household should have a healthy dose of dramatic flair. I feel that food should be prepared with quality and fresh ingredients, and that meals should be served with love. I believe a home should be comfortable and beautiful at the same time, and that an organized home is a happy home!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s