Buttery Balsamic Pasta and Asparagus - Side Dish Version
Our Buttery Balsamic Pasta and Asparagus is a delicate dish reminiscent of springtime. With roasted asparagus, mellowed balsamic vinegar, savory parmesan, and al dente penne pasta it's a lovely option for a lighter meal or a crowd-pleasing side dish to share.
Ingredients
- 16 ounces Penne
- 3 ½ cups dice Asparagus
- 1 tablespoon Olive Oil
- 1 teaspoon salt #1
- ¼ teaspoons pepper #1
- ⅔ cups Balsamic Vinegar
- ½ teaspoons Brown Sugar
- ¼ teaspoons pepper #2
- ½ cups Butter
- ⅓ cups Parmesan Cheese, Grated
- ⅓ cups Pine Nuts
- 1 teaspoon salt #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cook pasta according to package directions.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cook pasta according to package directions.
- Toss asparagus with olive oil and salt #1 and pepper #1. Place on a baking sheet and bake at 400 degrees for about 10 minutes or until tender.
- Cook vinegar down in a small sauce pan until only about 1/4 of original amount remains.
- Stir in brown sugar and pepper #2. Remove from heat.
- Toss drained pasta with butter cut into pieces, Parmesan, vinegar mixture, asparagus, pine nuts, and salt #2.
1 Comment
Join the discussionThis is the 4th (or 5th) time I do this recipe. It has become one of my husband’s favorite sides. I will now try it with gluten-free pasta, we’ll see how it turns out!