Penne with Roasted Asparagus and Balsamic Butter

Penne with Roasted Asparagus and Balsamic Butter


Active Time: 15 Minutes
Total Time: 20 Minutes
Yield: Serves 4
Simmering the balsamic vinegar both mellows and thickens it. When tossed with the hot pasta and the butter, it forms a smooth, uniquely flavored sauce.

RECIPE 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 degrees.

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.


VARIATION: Penne with Roasted Broccoli and Balsamic Butter


When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step 2.



Recipe reprinted by permission of Food and Wine.


Nutrition Facts per Serving
Yield: Serves 4
Calories: 648
Fat. Total: 31g
Fiber: 4g

Carbohydrates, Total: 75g
Sodium: 1718mg
% Cal. from Fat: 43%

Cholesterol: 69mg
Protein: 21g