Ingredients

The following ingredients have 4 Servings
  • 8 ounces dry (, whole wheat penne pasta (you can also use gluten free))
  • 1 tablespoon extra virgin olive oil
  • 1 pound asparagus (, trimmed and cut into 1 inch pieces)
  • 1 pint cherry tomatoes (, halved)
  • salt and fresh ground pepper (, to taste)
  • 2/3 cup balsamic vinegar
  • 1/2 teaspoon light brown sugar
  • 2 tablespoons unsalted butter (, cut into a few pieces)
  • 1/2 cup grated parmesan cheese (, plus more for garnish)

Instruction

  • Cook pasta according to the directions on the package.
  • In the meantime, heat olive oil in a nonstick skillet over medium-high heat.
  • Add asparagus and cook for 3 minutes; stir in tomatoes and continue to cook for 4 to 5 minutes, or until veggies are tender.
  • Remove veggies from skillet and set aside.
  • Place skillet over medium-low heat; pour balsamic vinegar in skillet and simmer until reduced to about 1/4 cup and thickened.
  • Stir in the light brown sugar and remove from heat.
  • Drain the pasta and return to the pot.
  • Add butter and reduced balsamic vinegar to the pasta; toss until well combined.
  • Add the asparagus, tomatoes, and grated parmesan; gently stir until thoroughly incorporated.
  • Serve.