Penne with Roasted Asparagus and Balsamic Butter

By hyzmom

Ingredients

• 1 pound fresh asparagus spears
• 1 Tbsp olive oil
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 c. balsamic vinegar
• 1 tsp brown sugar
• 1 lb penne pasta
• 4 Tbsp butter, cut into pieces
• 1/3 c. freshly grated Parmesan cheese (plus more for serving)

Preparation

Step 1

Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1 in. pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and 1/4 tsp of the salt and 1/4 of the pepper. Roast until tender, about 10 min. Remove from the oven and set aside.

While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is redued to about 3 tbsp.. about 5-10 min. Stir in the brown sugar and the remaining 1/4 tsp pepper. Remove from heat.

Cook the penne in a large pot of boiling salted water until just done, 11-13 min. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, parmesan,and the remaining 1/2 tsp salt. Serve immediately with additional Parmesan cheese.