Ingredients

The following ingredients have 4 Servings
  • 8 ounces small pasta shells (conchigliette)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup onion (finely chopped)
  • 4 cloves garlic (minced)
  • 2 tablespoons butter
  • 3 to 4 tablespoons low-sodium chicken broth
  • 2 teaspoons balsamic vinegar
  • 1/4 cup parsley (finely chopped)
  • Salt and freshly ground black pepper

Instruction

  • Bring a large pot of salted water to a boil for the pasta.
  • Heat the olive oil in a frying pan over medium heat. Add the onion and sauté until soft and translucent, 4 to 5 minutes.
  • Add the garlic and butter and continue cooking, stirring constantly until barely golden, 1 to 2 minutes longer.
  • Stir in the chicken broth and balsamic vinegar.
  • Continue cooking for 1 minute, then remove from the heat and set aside.
  • Cook and drain the pasta according to the package directions.
  • Combine with the garlic mixture, add the fresh parsley and toss to coat.
  • Season to taste with salt and pepper and serve immediately.