Balsamic Glazed Vegetable With Pasta Recipe

• 8 ounce rotini pasta
• 1 tsp extra virgin extra virgin olive oil
• 1 c. onion, minced
• 1 x 8 ounce. pkg. sliced fresh mushrooms
• 2 tsp chopped garlic
• 1/2 c. balsamic vinegar
• 1/2 tsp dry thyme
• 3 x plum tomatoes
• 1/2 c. fresh parsley leaves
• 1/4 c. shredded Parmesan cheese

1. Cook pasta according to pkg.
2. directions in a large soup pot.
3. Pour the extra virgin olive oil into a 12 inch nonstick skillet.
4. Peel & charsely chop, adding it to the skillet as you chop.
5. Raise the heat to medium-high & cook till the onion begins to soften.
6. Add in the mushrooms & garlic & continue to cook, stirring frequently about 4 min.
7. Reduce heat to low, add in vinegar & thyme & simmer 4 min.
8. Core tomatoes & chop.
9. Place them in a large serving bowl.
10. Chop parsely & add in to tomatoes.
11. Set aside.
12. When the veggies have simmered, pour the sauce into the serving over tomatoes.
13. Drain pasta & add in it to the bowl along with the Parmesan cheese.
14. Stir to coat pasta with sauce.
15. Serve at once.

rotini pasta, extra virgin, onion, mushrooms, garlic, balsamic vinegar, thyme, tomatoes, parsley, parmesan cheese

Taken from cookeatshare.com/recipes/balsamic-glazed-vegetable-with-pasta-76333 (may not work)