Penne With Roasted Asparagus and Balsamic Reduction
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.