4 Servings 20 min Cook
1 Cup Asparagus
1 Tbsp Olive Oil
2 Tsp Salt
1/2 Tsp Pepper
10 Oz Whole Wheat Pasta
1/2 Cup Balsamic Vinegar
1/2 Tsp brownulated Brown Sugar
1 Stick Butter
1/3 Cup Parmesan Cheese
Heat the oven to 400°.
Snap the tough ends off the asparagus and discard them.
Cut the spears into 1-inch pieces.
Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper.
Roast until tender, about 10 minutes.
Meanwhile, put the vinegar in a small saucepan.
Simmer and reduce down until approximately 3 tablespoons remain.
Stir in the brown sugar and the remaining 1/4 teaspoon pepper.
Remove from the heat.
Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes.
Drain the pasta and toss with the butter (cut into pieces), vinegar reduction, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt.
Serve with additional Parmesan.