View Recipe |
Edit Recipe | Delete Recipe | Add to Shopping List | Add to Favourites | View Recipe |
Recipe Name: | Penne with Roasted Asparagus and Balsamic Butter | Difficulty: | Easy |
Source: | cooking.com | Serving Size: | 4 |
Ethnicity: | American | Comments: | |
Base: | Vegetable | can also be made with broccoli - follow directions for roasting asparagus and add another 5 minutes | |
Course: | Entree | ||
Preparation Time: | 30-60 Minutes |
Ingredients: 1 Pound(s) asparagus 1 Tablespoon(s) olive oil 2 Teaspoon(s) salt 1/2 Teaspoon(s) fresh ground black pepper 1/2 Cup(s) plus 2 tablespoons balsamic vinegar 1/2 Teaspoon(s) brown sugar 1 Pound(s) penne 1/4 Pound(s) butter, cut into pieces 1/3 Cup(s) 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 tsp each of the salt and pepper. Roast until tender, about 10 minutes. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tbs. remain. Stire in the brown sugar and the remaining 1/4 tsp. pepper. Remove from heat. Cook the penne in according to directions. Drain and toss with the butter, vinegar, asparagus, Parmesan and the remaining 1 3/4 tsp. salt. Serve with additional Parmesan. |