Thursday, October 11, 2012

Penne with Roasted Asparagus

I found this recipe by The Newfangled Housewife a few months ago.  I've been waiting until I wasn't so overwhelmed with the move to try it out.  We made it tonight and it's pretty yummy.


1 bundle of Asparagus
2-3 cloves of garlic, minced
olive oil
sea salt
black pepper
1 box penne
1/4c butter
1/3c Parmesan cheese
1/2 tsp brown sugar
1/2c plus 2Tsp balsamic vinaigrette

Preheat the oven to 425°F (220°C). Boil the pasta following the directions on the box, drain, and return it to the original pot. 

While the water is boiling, Wash the asparagus.  Hold each stalk near the end and break off the "woody" part.  It should snap off naturally. Cut the asparagus into roughly 1 inch bite sizes and spread them out on a cookie sheet.  I covered mine in foil for easy clean up.  Drizzle olive oil over the asparagus. Move the asparagus around a bit so it coats evenly.  I used this lovely olive oil because it was inexpensive at the local grocery store and I was feeling adventurous.

Add the minced garlic and (again) move the asparagus around so it's evenly covered in garlic.  Sprinkle with plenty of sea salt and pepper.  Bake for about 7 minutes.
In a small pot, bring the balsamic vinaigrette to a boil and let it reduce to about three or four tablespoons. Remove from heat and add the brown sugar.  Add the asparagus, and vinaigrette to the pasta.  Toss together with butter, sauce and cheese.  Sprinkle with more Parmesan if desired.  Serve immediately.

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