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.