Time: 40 minutes
Simple Sub: You can use regular balsamic vinegar in the pasta, though it may darken the dish. White wine vinegar would also work.
Serve with Browned Butter and Lemon Brussels Sprouts: Heat a large skillet over medium-high heat. Add ¼ cup water and 1½ pounds trimmed, halved Brussels sprouts to pan; cover and cook 5 minutes. Add 2 tablespoons unsalted butter, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper to pan; cook, uncovered, 2 minutes. Increase heat to high; cook 1 minute, stirring frequently. Stir in 1 teaspoon grated lemon rind and 1 tablespoon fresh lemon juice. SERVES 6 (serving size: about 2/3 cup) CALORIES 84; FAT 4.2g (sat 2.5g); SODIUM 109mg
View Recipe: Farfalle with Butternut Squash