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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil a large pot of water for pasta, cook according to package directions. Drain and toss with 3 T butter. | 2. In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Boil, stirring constantly about 5-10 minutes or until balsamic has become the consistency of maple syrup. There should only be about 3-4 T left. Be careful not to burn,. | 3. Meanwhile, place 1 T of butter in a skillet with onions and salt and pepper to taste. Stir fry onions over medium heat until transparent. Add broccoli and mushrooms along with 1/3 cup water. Cook, stirring every now and then for about 5 minutes or until broccoli is tender and water has evaporated. | 4. Mix pasta, balsamic reduction, cooked veggies, raw spinach and cheese together. Serve and garnish with extra pepper and cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
balsamic vinegar	1/2	cup		112.2	21.7133	0.6248	0.0
broccoli	1	cup	chopped	30.94	6.0424	2.5662	0.3367
red onion	1/2		sliced	32.0	7.472	0.88	0.08
cremini mushroom	4	ounces	sliced	100.8667	0.0	22.44	0.5667
spinach	1	cup	chopped	6.9	1.089	0.858	0.11699999999999999
butter	4	tablespoons		342.0	15.714	10.686	28.8
parmesan cheese	1/3	cup		98.6667	10.6667	10.6667	1.3333
salt				-	-	-	-
pepper			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.