Thursday, April 5, 2012
Roasted Asparagus & Penne with Balsamic Butter Sauce
I mentioned in my last post that I have been in a bit of a cooking slump. I meal plan like usual, but since I'm not typically excited for the meals I end up skipping half the meals I planned. Not a productive cycle at all! This dinner was one I did not skip on and I am certainly glad for that. I knew we'd love the flavor combo of butter and balsamic, and sure enough we did. I used Earth's Balance dairy free/soy free butter spread and it was excellent, so if anyone else is in my position definitely give it a shot! The tartness of the vinegar blends perfectly with the richness of the butter... I really can't say enough about this meal. Next time I think I'd add some sun dried tomatoes- I love sun dried tomatoes and balsamic together! Try this. You'll be glad you did!
Source: Adapted from Food and Wine
1/2 pound asparagus
1/2 tbsp olive oil
1/2 pound penne
1/4 cup balsamic vinegar
1/8 cup butter
3 tbsp parmesan cheese
1- Preheat the oven to 400. Snap the ends off the asparagus and cut into 1 inch pieces. Toss with olive oil, salt, and garlic powder to taste. Bake 10 minutes.
2- Meanwhile, cook the pasta according to packaging directions.
3- While the pasta is cooking heat the vinegar. Once it reduces down add the butter and stir well.
4- Toss the sauce, asparagus, and pasta together. Sprinkle with parmesan. Serve hot.
Dairy Free Suggestions
Sub butter for Earth's Balance
Sub 1 heaping tbsp of nutritional yeast for parmesan cheese