About Me

My photo
Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Thursday, June 2, 2011

Penne with Roasted Asparagus (or Broccoli) and Balsamic Butter

Yummy! What a great summer pasta. I really enjoyed the vegetarian change and the opportunity to not have to cut up or cook any meats. Light and flavorful - our whole family loved this one! Even our little 2 year old had an entire bowl to herself. It came together really fast and was so easy to make. We used the broccoli to save some money and it was sooo tasty roasted. I read from another wonderful blogger who tried this one that it isn't good as leftovers. So get hungry, gobble it down and enjoy!

Recipe and picture are courtesy of Mel's Kitchen Cafe and can be found here.

Reminder Recipe! One Year Ago: General Tso's Chicken
Reminder Recipe! Two Years Ago: Buffalo Chicken Wing Soup

*Note: If asparagus aren't in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoon oil and ¼ teaspoon each of salt and pepper and roast for about 15 minutes.

*Serves 4-6
1 pound fresh asparagus spears
1 tablespoon olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup balsamic vinegar
1 teaspoon light or dark brown sugar
1 pound penne pasta
4 tablespoons butter, cut into pieces
1/3 cup freshly grated Parmesan cheese, plus more for serving

Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.

While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.

No comments: