Penne with Roasted Asparagus and Balsamic Butter
- thespiceapothecary
- Mar 22
- 1 min read
Penne with roasted asparagus, balsamic butter, and Parmesan is a fresh spring pasta recipe featuring The Spice Apothecary's Garlic Herb Seasoning.
Ingredients for Penne with Roasted Asparagus and Balsamic Butter
1 pound asparagus
1 tablespoon olive oil
2 pinches of kosher salt, plus more for the pasta water
Black pepper to taste, divided
1 tablespoon of The Spice Apothecary’s Garlic Herb Seasoning
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving
Directions
Preheat the oven to 400°F. Trim the tough ends from the asparagus and cut the spears into 1 inch pieces. Spread on a baking sheet and toss with olive oil, a pinch of salt and pepper, and the Garlic Herb Seasoning. Roast for about 10 minutes, until tender.
While the asparagus roasts, add the balsamic vinegar to a small saucepan and simmer until reduced to about 3 tablespoons. Stir in the brown sugar and remaining pepper, then remove from heat.
Cook the penne in a large pot of heavily salted boiling water until al dente, about 12 minutes. Drain and immediately toss with the butter, roasted asparagus, balsamic reduction, Parmesan cheese, and remaining salt. Serve with additional Parmesan if desired.
Enjoy!
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