Balsamic pasta sauce is perfect for a light pasta loaded with vegetables. Add some herbs to give it even more flavor!
Between my vegetable garden, my CSA, and the farmer’s market, I constantly have a mix of vegetables in my house. Often these are veggies that I don’t eat often, or are new to me. When I’m not quite sure what to do with my haul, I whip up a quick pasta primavera and toss it with this delicious sauce.
Tips for perfect Balsamic Pasta Sauce
- Whisk vigorously. Whisking together the sauce helps it to emulsify, which enables it to evenly coat the pasta.
- Salt and pepper your finished dish. Balsamic and lemon add a lot of tanginess which can make salt taste stronger. Hold off on adding salt until the end.
- Add some herbs! I’ve added tons of different herbs to this, and they all have tasted lovely. Thyme, dill, and different varieties of basil are some of my favorites.
- Love garlic? Add more! But be aware that raw garlic can be quite spicy. If I’m serving this to my kid I usually won’t add more than 3 cloves.
More Delicious Pasta Recipes
- Caprese Pasta Salad
- Creamy Mushroom Pasta with Crispy Sage
- Mediterranean Pasta Salad with Shallot Dressing
- 1 clove raw garlic
- 1 lemon (about 2 tablespoons lemon juice)
- 2 tablespoons balsamic vinegar
- 1/3 cup extra virgin olive oil
- Herbs, optional (see note above)
- Garlic: Mince garlic finely.
- Lemon: Zest lemon and set zest aside. Squeeze juice.
- Mix it up: Vigorously whisk together the garlic, lemon juice, balsamic vinegar, and extra virgin olive oil.
- To serve: Toss pasta with the sauce off heat. Top with herbs and lemon zest.
Amount Per Serving: Calories: 349Total Fat: 36gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 0mgSodium: 10mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 1g
Nutrition information isn’t always accurate.