Serves - 4 [actually can serve 6]
Preparation Time: 10 minutes
Cooking Time: 30 minutes
1 pound asparagus
1 Tblspn olive oil
2 tsp salt
1/2 tsp fresh-ground black pepper
1/2 cup plus 2 Tblspn balsamic vinegar
1/2 tsp brown sugar [used Splenda blend brown sugar]
1 pound penne
1/4 pound butter, cut into pieces [used Benecol]
1/3 cup grated Parmesan cheese, plus more for serving
1. Heat oven 400ºF. 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 tsp each of the salt and pepper. Roast until tender, about 10 minutes.
2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 Tblspn remain. Stir in the brown sugar and remaining 1/4 tsp pepper. Remove from the heat.
3. 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, vinegar, asparagus, Parmesan, and the remaining 1-3/4 tsp salt. Serve with additional Parmesan.
Nutrition Facts based on Serves 6 with each serving as follows:
Note: though total carbs for Dreamfields Pasta is 41g, after you subtract the Dietary Fiber & protected (non-digestible carbs), the digestible carbs is only 5g.
Source: Food & Wine http://www.foodandwine.com/recipes/penne-with-roasted-asparagus-and-balsamic-butter
- Even though it's not until Step 3 for cooking the pasta, word to the wise start it first. By the time the water finally comes to a boil, you can easily prep and put the asparagus in the oven to roast, as well as simmering the vinegar.
- Ok, the original recipe states it's vegetarian. Either way, the baby bella crimini mushrooms were a great addition.
- I also added 2 cups shredded chicken.
- One of the tips the recipe offered - adding toasted nuts (pine nuts, hazelnuts or walnuts). I think this dish would really be good with the pine nuts. Unfortunately didn't have any - next time.
- The other tip - if asparagus is not in season, you can substitute using roasted broccoli - cutting them into small spears, tossed with 2 Tblspn oil and salt & pepper and roast for approximately 15 minutes.
- This recipe truly lends itself to any adaptations you can think of.
- As for the Nutrition Facts - I was unable to adjust using the Benecol - which is healthier with the plant sterols [shown to lower cholesterol]
- I only used 1 tsp of salt, so the sodium would adjust to 603mg.