Penne with Roasted Asparagus and Balsamic

Ingredients

• Asparagus

  Raw

  1 cup or 134g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Balsamic vinegar

  ½ cup or 128g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Brown sugar

  ½ tsp brownulated or 2g

• Butter

  Unsalted

  8 tbsp or 114g

• Parmesan cheese

  Shredded

  1 oz or 28g

Directions

1. Preheat the oven to 400°F.
2. Cook the pasta in a large pot of well-salted boiling water according to package directions until al dente. Drain and set aside.
3. Snap off and discard the woody ends of the asparagus, then cut spears into 1-inch pieces. Toss with olive oil and salt and pepper to taste on a baking sheet, and roast until tender, about 10 minutes.
4. Meanwhile, simmer the balsamic vinegar in a small saucepan until reduced by about half. Stir in the brown sugar and a dash of pepper, then remove from heat.
5. Toss pasta with the butter, balsamic reduction, roasted asparagus, and parmesan. Taste and adjust seasoning as needed.