Penne with roasted asparagus
Penne with roasted asparagus features whole-wheat pasta tossed with tender roasted asparagus, topped with a rich balsamic butter sauce. This dish offers a blend of nutty and tangy flavors, perfect for a wholesome meal.
Cook time 20 min
Prep time 5 min
Ingredients:
1 cup asparagus1 tbsp olive oil
2 tsp salt
1/2 tsp black pepper
10 oz whole-wheat pasta
1/2 cup vinegar
1/2 tsp brown sugar
1 stick butter
1/3 cup grated parmesan cheese
Penne with roasted asparagus and balsamic butter sauce is a delightful and wholesome dish that brings together the nutty flavors of whole-wheat pasta, the fresh, tender bites of roasted asparagus, and the rich, tangy goodness of balsamic butter. This meal is both simple to prepare and sophisticated enough to impress your dinner guests.
Instructions:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Place the trimmed and cut asparagus pieces on the prepared baking sheet.
- Drizzle with the olive oil and season with 1/2 tsp of salt and the black pepper. Toss to coat.
- Roast in the preheated oven for 12-15 minutes, or until the asparagus is tender and slightly caramelized. Remove from the oven and set aside.
- Bring a large pot of salted water (using 1 tsp of the salt) to a boil.
- Add the whole-wheat penne pasta and cook according to the package instructions until al dente.
- Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water. Set both the pasta and reserved water aside.
- In a small saucepan, combine the balsamic vinegar and brown sugar.
- Bring to a boil over medium heat, then reduce the heat and simmer until the mixture is reduced by about half and slightly syrupy, approximately 6-8 minutes.
- Remove the pan from the heat and gradually whisk in the butter pieces until the sauce is smooth and glossy.
- Season with the remaining 1/2 tsp of salt.
- In a large serving bowl, combine the cooked penne, roasted asparagus, and balsamic butter sauce. Toss gently to coat, adding a little of the reserved pasta water if needed to achieve the desired consistency.
- Sprinkle with the grated Parmesan cheese and toss again.
- Serve immediately, garnished with extra Parmesan if desired.
With its harmonious blend of flavors and textures, Penne with roasted asparagus and balsamic butter sauce is a crowd-pleaser that elevates everyday ingredients into a gourmet meal. Enjoy this dish as a fulfilling lunch, a hearty dinner, or as a centerpiece for a special gathering. Bon appétit!
Penne with roasted asparagus FAQ:
Use a standard baking sheet for roasting the asparagus. A half-sheet pan (approximately 18x13 inches) works well to ensure even cooking and adequate space for the asparagus.
Roast the asparagus in a preheated oven at 400°F (200°C) for 12-15 minutes until tender and slightly caramelized.
Yes, you can substitute any pasta shape you prefer. Just adjust the cooking time according to the package instructions for the specific pasta type.
The pasta is al dente when it is firm to the bite but cooked through. Taste a piece a minute or two before the package cooking time is up to check for doneness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to maintain moisture.
Cooking Tips:
- Choose fresh, firm asparagus spears to ensure the best texture and flavor. Trim the woody ends before roasting.
- When roasting the asparagus, make sure to spread them out in a single layer on the baking sheet for even cooking.
- Cook the pasta al dente, as it will continue to cook slightly when mixed with the hot balsamic butter sauce.
- To prevent the balsamic vinegar from becoming too sharp, reduce it slowly over medium heat and add the brown sugar to balance the acidity.
- For an extra touch of richness, consider adding a splash of heavy cream to the balsamic butter sauce before combining it with the pasta.
Nutrition Facts
4 ServingsCalories 360kcal
Protein 7g
Carbohydrates 24g
Fiber 3.53g
Sugar 1.85g
Fat 30g
More recipes
Eggplant lasagna rolls with ricotta, spinach and mozzarella
Delicious eggplant lasagna rolls with ricotta and spinach.
17 Jan 2026Spiced moroccan chicken with lemon couscous
Zesty spiced Moroccan chicken served with lemony couscous.
10 Jan 2026South american-style beef with salsa criolla
Spiced beef served with fresh salsa criolla for a zesty dish.
28 Jan 2026Bacon brussels sprouts with avocado
Savory bacon and creamy avocado elevate Brussels sprouts with lime.
20 Dec 2025