A surprising and delicious twist on pasta. Sweet strawberries are lightly cooked with balsamic vinegar and olive oil, then tossed with pasta and Parmesan. The mix of sweet, savory, and tangy flavors makes this dish perfect for a light lunch or dinner.
Ingredients
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1 pound pasta (linguine or fettuccine)
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2 cups fresh strawberries, hulled and sliced
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¼ cup balsamic vinegar
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¼ cup olive oil
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⅓ cup grated Parmesan cheese
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Salt and pepper, to taste
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Optional: fresh basil leaves, for garnish
Directions
Cook the pasta
Cook pasta according to package instructions until al dente. Drain and set aside.
Sauté the strawberries
In a large skillet, heat olive oil over medium heat. Add strawberries and sauté for 2–3 minutes until they begin to soften.
Create the sauce
Pour in balsamic vinegar and cook another 2–3 minutes until strawberries are tender and slightly caramelized.
Combine and season
Add pasta to the skillet, tossing gently with strawberries. Sprinkle Parmesan cheese, then season with salt and pepper.
Finish and serve
Cook for 1–2 minutes more until the flavors blend and the cheese melts. Remove from heat, garnish with fresh basil, and serve hot.
Tips & Variations
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Add a pinch of red pepper flakes for heat.
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Avoid overcooking strawberries to keep their texture.
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Stir in a splash of cream or coconut milk for richness.
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Make it vegan with dairy-free Parmesan or nutritional yeast.
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Use gluten-free pasta if needed.
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Garnish with extra Parmesan or a drizzle of balsamic reduction.
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Try raspberry or red wine vinegar for a different flavor twist.
