Penne with Roasted Asparagus and Balsamic Butter

Ready in less than 30 minutes, very flavorful, and on the healthy-ish end of the pasta spectrum.  And it includes a vegetable!  I'm also officially obsessed with the balsamic butter, and plan on brainstorming other ways to eat it.

PS - recipe is from Food and Wine.


Penne with Roasted Asparagus and Balsamic Butter
Makes 4 servings


1 pound fresh asparagus spears
2 tsp olive oil
¾ tsp salt
½ tsp freshly ground black pepper
½ cup balsamic vinegar
1 tsp brown sugar (light or dark)
8 oz whole-wheat penne pasta
1 Tbsp butter
1/3 cup plus 4 Tbsp freshly grated Parmesan cheese

1. Heat oven to 400˚F.  Snap the tough ends off the asparagus; cut into 1-inch-long pieces.  Place the asparagus on a rimmed baking sheet and toss with olive oil, ¼ tsp salt, and ¼ tsp pepper.  Roast until tender (about 10 minutes).  Remove from oven and set aside.
2. While the asparagus is roasting, put vinegar in a small saucepan.  Simmer over medium to medium-high heat until the vinegar is reduced to about 3 Tbsp (10 to 15 minutes).  Stir in the brown sugar and remaining ½ tsp pepper, and remove from heat.  Swirl in butter and stir to mix.
3. Cook the penne according to directions; drain and return to pot.  Add the asparagus and stir in the balsamic butter.  Add 1/3 cup Parmesan and remaining ½ tsp salt.  Top each serving with 1 Tbsp Parmesan and serve.