Ingredients
The following ingredients have 4 Servings
- 10 ounces dried penne pasta
- 1 1/2 pounds fresh asparagus spears
- Salt, (to taste)
- 2 tablespoons olive oil
- 4 garlic cloves, (minced)
- 1/3 cup balsamic vinegar
- 1/4 teaspoon red pepper flakes ((or to taste))
- Black pepper, (to taste)
- Chopped fresh parsley or basil ((optional))
Instruction
- Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions, until al dente. Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil.
- Break the woody ends from the asparagus spears, then cut them into 2-inch pieces.
- Add 1/2 cup of water to a large skillet and place it over high heat. Bring the water to a boil.
- Lower the heat to medium and add the asparagus. Cover the skillet and steam the asparagus for about 2 minutes, until they just begin to tenderize and turn bright green.
- Transfer the asparagus to a plate, then pour the water out of the skillet.
- Return the skillet to the burner and coat the bottom with the olive oil. Raise the heat to medium-hight.
- Give the oil a minute to heat up, then return the asparagus to the skillet and sprinkle it with a pinch of salt. Cook the asparagus for about 3 minutes, flipping once or twice, until it begins to darken in spots.
- Lower the heat to medium. Push the asparagus to the sides and add the garlic to the center of the skillet.
- Cook the garlic, stirring constantly, for about 1 minute, until it becomes very fragrant.
- Pour the balsamic vinegar into the skillet, along with the red pepper flakes. The vinegar should start simmering right away. Let it cook for about a minute, to reduce slightly.
- Add the pasta to the skillet and toss it to coat it with the balsamic. Cook everything for about a minute, until the pasta is heated throughout.
- Remove the skillet from heat and season the pasta with salt and pepper to taste. Optionally, sprinkle with parsley or basil.
- Divide onto plates and serve.
