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Buttery Balsamic Pasta and Asparagus - Side Dish Version

<p>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.</p>
8 Servings Recipe By

Ingredients

  • 16 ounces Penne
  • 3 1/2 cups dice Asparagus
  • 1 tablespoon Olive Oil
  • 1 teaspoon salt #1
  • 1/4 teaspoons pepper #1
  • 2/3 cups Balsamic Vinegar
  • 1/2 teaspoons Brown Sugar
  • 1/4 teaspoons pepper #2
  • 1/2 cups Butter
  • 1/3 cups Parmesan Cheese, Grated
  • 1/3 cups Pine Nuts
  • 1 teaspoon salt #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 422 Calories
  • 20g Total Fat
  • 9g Sat Fat
  • 1g Trans Fat
  • 36mg Cholesterol
  • 581mg Sodium
  • 50g Total Carb
  • 3g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 11g Protein
  • 14 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cook pasta according to package directions.
  2. 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.
  3. Cook vinegar down in a small sauce pan until only about 1/4 of original amount remains.
  4. Stir in brown sugar and pepper #2. Remove from heat.
  5. Toss drained pasta with butter cut into pieces, Parmesan, vinegar mixture, asparagus, pine nuts, and salt #2.

Freeze For Later Cooking 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?

  1. Cook pasta according to package directions.
  2. 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.
  3. Cook vinegar down in a small sauce pan until only about 1/4 of original amount remains.
  4. Stir in brown sugar and pepper #2. Remove from heat.
  5. Toss drained pasta with butter cut into pieces, Parmesan, vinegar mixture, asparagus, pine nuts, and salt #2.
  6. Divide among freezer bags. Label and freeze.

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.

  1. Thaw: In fridge
  2. Reheat pasta on stovetop for 6-8 minutes, until warmed through.

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