Penne with Roasted Asparagus and Balsamic Butter
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Penne with Roasted Asparagus and Balsamic Butter
Description
This dish highlights fresh asparagus roasted to tenderness with olive oil, kosher salt, and black pepper, imparting a slight crispness and natural sweetness. Simultaneously, a balsamic vinegar reduction is gently simmered until thickened to about three tablespoons, enhanced with brown sugar, salt, and pepper to create a glossy, flavorful glaze. The penne pasta is cooked al dente, then tossed with butter to coat each piece evenly. Adding the balsamic reduction provides a sweet and tangy element that complements the vegetal asparagus.
Finally, freshly grated Parmesan cheese is stirred in with the roasted asparagus, offering a salty, nutty finish. This combination gives the dish a pleasant contrast between the firm pasta, tender vegetable, rich butter, and a bright vinegar note. The recipe suggests immediate serving for freshness and optimal flavor.
For variation, if asparagus is unavailable or not preferred, broccoli or cauliflower can be used as roasted vegetables instead. Browning the butter before adding it to the pasta can impart a richer, nuttier flavor, elevating the dish further.
Ingredients
Roasted Asparagus:
- 1 to 2 to 2 pounds asparagus fresh spears
- ½ to 1 to 1 tablespoon olive oil
- ¼ teaspoon coarse kosher
- ¼ teaspoon black pepper freshly ground
Balsamic Reduction:
- ½ cup balsamic vinegar
- 1 teaspoon light brown sugar or dark brown sugar
- Pinch black pepper
- ½ teaspoon kosher salt coarse
Pasta:
- 1 pound penne pasta regular or whole wheat
- 4 tablespoons butter cut into pieces (see note about browning the butter)
- ⅓ cup Parmesan Cheese plus more for serving, freshly grated
Instructions
- Preheat the oven to 400 degrees F. Snap the tough lower ends off the asparagus and discard them. 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.
- 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.
- Stir in the brown sugar, pepper and salt. Remove from the heat.
- 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.
- Add the butter and toss with the pasta until the butter is melted and the pasta is evenly coated.
- Add the vinegar reduction. Toss to combine well. Add the asparagus and Parmesan; toss. Season to taste with additional salt and pepper, if needed.
- Serve immediately with extra Parmesan cheese, for serving, if desired.
Notes
- If asparagus is not in season, substitute with roasted broccoli or cauliflower florets cut to bite-size.
- For enhanced flavor, brown the butter before tossing it with the pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 424kcal | 21% |
| Carbohydrates | 65g | 22% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 24mg | 8% |
| Sodium | 458mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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