I looooove pasta more than any other food but lately I’ve been getting a little bored of ordinary marinara or alfredo sauces. I was looking for something a little on the lighter side since it’s still summer! I stumbled upon this recipe in Food & Wine magazine. It was exactly what I was looking for! Don’t forget to serve it up with some wine…YUM!
Ingredients:
1 bunch 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 pasta (I used penne)
1/2 cup butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving
1. Heat the oven to 400°. Cut 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 balsamic vinegar in a small saucepan. Simmer on low until 3-4 tablespoons remain. Be careful to keep a close watch. If you let it simmer to long it will burn very quickly and you will have to start over. 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. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan on top and lots of garlic bread!
Better With Wine 