1/3 cup grated Parmesan cheese, plus more for serving
Instructions
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.
Variations-
• 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.
• Penne with Roasted Vegetables, Toasted Nuts, and
Balsamic Butter Toss in 1/3 cup of toasted pine
nuts, hazelnuts, or walnuts at the end with either
asparagus or broccoli.
Originally Submitted
1/1/2012
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