Penne with Roasted Asparagus and Balsamic

Ingredients

• Asparagus

  Raw

  1 cup or 134g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  ½ tsp or 1g

• Whole wheat pasta

  Dry

  10 oz or 284g

• Balsamic vinegar

  ½ cup or 128g

• Brown sugar

  ½ tsp brownulated or 2g

• Butter

  Unsalted

  1 stick or 113g

• Parmesan cheese

  Shredded

  ⅓ cup or 27g

Directions

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 and reduce down until approximately 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
3. 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 (cut into pieces), vinegar reduction, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
4. http://www.foodandwine.com/recipes/penne-with-roasted-asparagus-and-balsamic-butter

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