How To Make Penne with Roasted Asparagus and Balsamic Butter
Roasted asparagus completes this simple pasta dish that’s tossed in a tangy mix of butter, vinegar, and sugar. Top with Parmesan to finish!
- 1tbspolive oil
- ½tspfresh-ground black pepper
- ½cupbalsamic vinegar,plus 2 tbsp
- ½tspbrown sugar
- 1cupparmesan cheese,grated
Heat the oven to 400 degrees F.
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 ¼ teaspoon each of the salt and pepper. Roast for about 10 minutes until tender.
Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain.
Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.
Cook the penne in a large pot of boiling, salted water for about 13 minutes until just done.
Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1¾ teaspoons salt.
Serve with additional Parmesan.
- Calories: 852.60kcal
- Fat: 37.83g
- Saturated Fat: 21.49g
- Trans Fat: 0.93g
- Monounsaturated Fat: 11.41g
- Polyunsaturated Fat: 2.13g
- Carbohydrates: 96.32g
- Fiber: 6.10g
- Sugar: 10.61g
- Protein: 31.01g
- Cholesterol: 86.23mg
- Sodium: 763.48mg
- Calcium: 508.70mg
- Potassium: 564.05mg
- Iron: 4.50mg
- Vitamin A: 314.06µg
- Vitamin C: 6.35mg
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