Home-Cooked Meal Monday: Penne with Roasted Asparagus and Balsamic Butter
We are already 13 days into the New Year and my resolution – eating more home-cooked meals in an effort to lay off my wallet – has had me scouring the internet for recipes (despite the fact that I haven’t yet made one meal). However, I have found a number of delicious-sounding recipes that I am excited to try. The following recipe is just one of the many meals I have saved for a rainy day. It won me over with asparagus and pushed me over the edge with balsamic butter. Paired with a nice red wine, I’m sure it would win over company as well. It also sounds relatively easy, which is nice considering I’m rarely home.
Penne with Roasted Asparagus and Balsamic But
- 1 lb of asparagus
- 5/8 cup of balsamic vinegar
- 1 lb of penne
- ½ tbsp black pepper
- ½ tbsp brown sugar
- 2 tbsp salt
- 1 tbsp olive oil
- ¼ lb butter
- 1/3 cup parmesan cheese, grated
- 1. Heat the oven to 400°. 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.
- 2. 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.
- 3. Cook the penne in 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.
If you are like me and didn’t really know where to begin when looking for recipes, try Pinterest for some of the best concoctions.
For variations visit: http://www.foodandwine.com/recipes/penne-with-roasted-asparagus-and-balsamic-butter
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