pasta - Penne with Roasted Asparagus and Balsamic Butter

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Penne with Roasted Asparagus and Balsamic Butter

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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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

 

 

Heat the oven to 400 F. 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.

 

Variations:

 

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.

 

Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter

Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with

either asparagus or broccoli.

 

Wine Recommendation:

Balsamic vinegar, Parmesan cheese, and especially asparagus will be best

served by a wine with plenty of acidity. Look for a Sancerre from the Loire

Valley in France (made from sauvignon blanc grapes) or a sauvignon blanc

from Italy. Buy Wine!

 

 

Source:

" pastrywiz.com "

 

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Per Serving (excluding unknown items): 279 Calories; 28g Fat (89.3% calories

from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol;

1426mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : see the picture at

http://www.pastrywiz.com/dailyrecipes/recipes/483.htm

 

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.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0