- 1 bunch fresh asparagus
- 1 lb whole wheat penne
- 1 tbs olive oil
- 2/3 cup balsamic vinegar
- 1/2 tsp brown sugar
- 1/4 lb or 1 stick butter, cut into cubes
- 1/3 cup grated parmesan cheese
- 8 oz ball fresh mozzarella
- Salt and pepper to taste
Preheat oven to 400°. Trim off the tough ends of the asparagus; place on a baking sheet and toss with olive oil, salt and pepper. Bake until tinder, about 10-12 minutes.
Meanwhile, bring a large pot of salted water to a boil, cooking penne until al dente, about 13 minutes.
Put the balsamic in a small saucepan, simmer on low heat until it is reduced to approximately 3 tablespoons. Add the brown sugar and pepper; stir to combine.
When pasta is ready, drain, but do not rinse. Return to the pot, along with the butter, vinegar reduction, asparagus and Parmesan cheese. Salt and pepper to taste, then mix until all the ingredients are combined and the butter has melted. Cube the mozzarella and add it to the pasta mixture.
Serve with additional Parmesan.