Penne with Roasted Aspargus and Balsamic Butter

yield: 6 servings

PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER

PREP TIME: 10 MINS

COOK TIME: 20 MINS

INGREDIENTS:

ROASTED ASPARAGUS:

•  2 pounds fresh asparagus spears (2 bunches)
• 1/2 to 1 tablespoon olive oil
• 1/4 teaspoon coarse, kosher salt
• 1/4 teaspoon freshly ground black pepper

BALSAMIC REDUCTION:

• 1/2 cup balsamic vinegar
• 1 teaspoon light or dark brown sugar
• Pinch of black pepper
• 1/2 teaspoon coarse, kosher salt

PASTA:

• 12 oz penne pasta, regular or whole wheat
• 3 tablespoons butter, cut into pieces 
• 1/3 cup freshly grated Parmesan cheese, plus more for serving

DIRECTIONS:

1. Preheat the oven to 400 degrees F. Cut the asparagus spears into 1-inch pieces. Place the asparagus on a large, rimmed baking sheet and toss with the olive oil, salt and pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.
2. While the asparagus roasts, add the vinegar to a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes.
3. Stir in the brown sugar, pepper and salt. Remove from the heat.
4. Cook the penne in a large pot of lightly salted boiling water until al dente (or desired tenderness), according to package directions. Drain the pasta and return to the pot.
5. Add the butter and toss with the pasta until the butter is melted and the pasta is evenly coated.
6. Add the vinegar reduction. Toss to combine well. Add the asparagus and Parmesan; toss. Season to taste with additional salt and pepper, if needed.
7. Serve immediately with extra Parmesan cheese, for serving, if desired.

From: Mels Kitchen Cafe (her recipe calls for 1-2 lbs of asparagus 16 oz pasta, and 4 Tbs butter)