Try this Penne with Roasted Asparagus and Balsamic Butter recipe, or contribute your own.
Suggest a better descriptionHeat 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 1/4 teaspoon of the salt and 1/4 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 1/4 teaspoon pepper. Remove from the heat.
Cook 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 1/2 teaspoon salt. Server immediately with additional Parmesan cheese for serving.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 514 | ||
Calories from Fat: 157 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 119.6mg | 37 % | |
Sodium 245.2mg | 8 % | |
Potassium 478mg | 13 % | |
Total Carbohydrate 71.2g | 21 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 68.4g | ||
Protein 18.7g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 514
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