Penne with Roasted Asparagus + Grilled Chicken

This recipe for Penne with Roasted Asparagus from Food & Wine popped up on my Facebook page yesterday and looked perfect for a quick dinner after baseball practice.  I added grilled chicken and a spinach/strawberry/goat cheese salad.  I liked it. My nine-year old thought he 'liked the usual pasta sauce' better but ate the chicken and asparagus.  Worth a try.

Penne with Roasted Asparagus and Balsamic Butter

Simmering the balsamic vinegar both mellows and thickens it. When tossed with the hot pasta and the butter, it forms a smooth, uniquely flavored sauce.

Ingredients

1 pound asparagus

1 tablespoon olive oil

2 teaspoons salt

1/2 teaspoon fresh-ground black pepper

1/2 cup plus 2 tablespoons balsamic vinegar

1/2 teaspoon brown sugar

1 pound penne

1/4 pound butter, cut into pieces  (I used about 3 Tblsp and it was plenty)

1/3 cup grated Parmesan cheese, plus more for serving

Directions

1. 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.
2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon 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 teaspoons salt. Serve with additional Parmesan.

Notes

Variations:
• Penne with Roasted Broccoli and Balsamic Butter When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step 2.
• Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or broccoli.