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Penne with Roasted Asparagus and Balsamic Butter

Source: Quick from Scratch - Pasta
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  20 Minutes
  Serves 4
Simmering the balsamic vinegar both mellows and thickens it. When tossed with the hot pasta and the butter, it forms a smooth, uniquely flavored sauce.
RECIPE INGREDIENTS
1 pound asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving
Penne with Roasted Asparagus and Balsamic Butter Recipe at Cooking.com
DIRECTIONS
Heat the oven to 400 degrees.

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.


VARIATION: 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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 King of Spears: Asparagus
 Think Green: Asparagus Mains
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 648
Fat. Total: 31g
Fiber: 4g
Carbohydrates, Total: 75g
Sodium: 1718mg
% Cal. from Fat: 43%
Cholesterol: 69mg
Protein: 21g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Jay Reviewed: 11/16/2009
Great recipe
This recipe is great, easy to prepare, and refrigerates well.
47 people gave this Cheers. Click here to Cheer this review. Report Violation
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