thecoefiles

Penne With Roasted Asparagus and Balsamic Reduction

This pasta recipe is one of my go to weeknight recipes. When asparagus is in season, this easy recipes highlights its flavor by roasting it, and combining it with a balsamic reduction.

This recipe comes together in under 30 minutes, and is a crowd favorite around here (even my kids love it!). Make sure to top with lots of Parmesan and enjoy!

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Penne With Roasted Asparagus and Balsamic Reduction

  • Author: Lisa Coe

Ingredients

Scale
  • 1 pound fresh asparagus spears
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 1/2 cup balsamic vinegar
  • 1 teaspoon brown sugar
  • 1 pound penne pasta
  • 4 tablespoons butter, cut into pieces
  • 1/2 cup freshly grated parmesan cheese, plus more for serving

Instructions

  • Heat the oven to 400°F
  • Trim and wash the asparagus (discard the tough ends). Cut the asparagus spears into 1-inch pieces.
  • Toss the asparagus with 1 tablespoon olive oil and 1/4 teaspoon of the salt and 1/4 of the pepper.
  • Place on a rimmed baking sheet. Roast until tender, about 15 minutes. 
  • While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
  • Meanwhile, cook the penne in a large pot of boiling salted water until done according to package directions. Drain the pasta and return to the pot.
  • To the pasta, add in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, parmesan, and the remaining 1/2 teaspoon salt.
  • Serve immediately with additional parmesan cheese for serving.

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