• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Balsamic Glazed Spaghetti with Mushrooms and Spinach

This was a fifteen minute dinner from start to finish – the perfect kind. I love the addition of balsamic vinegar to pasta, it’s sweet and thick and makes an almost instant “sauce”. I added mushrooms for earthiness and spinach to make it hearty, but you could easily add other vegetables, or some kind of meat (bacon would be awesome!).

Balsamic Glazed Spaghetti with Mushrooms and Spinach

Served 1.
Leftover Potential: Reheats well, flavors intensify while it sits.

handful of spaghetti
1 Tbsp olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
6 mushrooms, thinly sliced
2 cups spinach
2-3 Tbsp balsamic vinegar (depending on how concentrated you want the flavor)
salt and pepper, to taste

1. Cook the spaghetti in boiling salted water until tender, about 6-8 minutes. Drain and reserve.
2. In a large pan, heat the olive oil over medium heat. Add the onion and saute until translucent, about 4-5 minutes.
3. Add the garlic and mushrooms, and cook until the mushrooms are tender, about 3-5 minutes more.
4. Add the spinach and toss until wilted, about 1-2 minutes.
5. Add the pasta and balsamic vinegar, and toss to coat. Continue to cook until heated through, about 2 minutes. Season with salt and pepper. Serve immediately.

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