Penne with Roasted Asparagus and Balsamic Butter

Penne with Roasted Asparagus and Balsamic Butter
Penne with Roasted Asparagus and Balsamic Butter

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound asparagus

  • 1

    tablespoon olive oil

  • 2

    teaspoons salt

  • 1/2

    teaspoon fresh-ground black pepper

  • 1/2

    cup plus 2 tablespoons balsamic vinegar

  • 1/2

    teaspoon brown sugar

  • 1

    pound penne

  • 1/4

    pound butter, cut into pieces

  • 1/3

    cup grated Parmesan cheese, plus more for serving

Directions

Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

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