Penne With Roasted Asparagus And Balsamic Butter Recipes

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BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE



Baked Asparagus with Balsamic Butter Sauce image

This is a simple and delicious side dish. Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.

Provided by CAE

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 4

Number Of Ingredients 6

1 pound fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
  • Bake asparagus 12 minutes in the preheated oven, or until tender.
  • Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 307.7 mg, Sugar 2.3 g

ELEGANT PENNE WITH ASPARAGUS AND SHRIMP



Elegant Penne with Asparagus and Shrimp image

This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice. With low-carb pasta this can a good low-carb meal idea.

Provided by MissyPorkChop

Categories     Main Dish Recipes     Pasta     Shrimp

Time 35m

Yield 2

Number Of Ingredients 13

1 cup penne pasta
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup onion, chopped
½ cup white wine
¼ teaspoon crushed red pepper flakes
1 tablespoon butter
10 spears asparagus, cut into 1-inch pieces
18 peeled and deveined large shrimp (21 to 25 per lb)
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
  • Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.

Nutrition Facts : Calories 637.6 calories, Carbohydrate 37.1 g, Cholesterol 313.5 mg, Fat 27.2 g, Fiber 3.5 g, Protein 50.4 g, SaturatedFat 8.5 g, Sodium 522.2 mg, Sugar 4.5 g

PENNE WITH CHICKEN AND ASPARAGUS



Penne with Chicken and Asparagus image

A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.

Provided by LAUREL B

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package dried penne pasta
5 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into cubes
salt and pepper to taste
garlic powder to taste
½ cup low-sodium chicken broth
1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 clove garlic, thinly sliced
¼ cup Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
  • Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
  • Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 43.3 g, Cholesterol 19.6 mg, Fat 10.9 g, Fiber 3.1 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 68.7 mg, Sugar 3 g

PENNE WITH CHICKEN AND ROASTED ASPARAGUS



Penne With Chicken and Roasted Asparagus image

What could be more delicious than pasta , chicken and roasted asparagus, also very healthy and easy to make. The recipe comes courtesy of Mike Miller and the Home for Dinner catering service and KCRA TV.

Provided by Barb G.

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup balsamic vinegar
2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1/2 teaspoon ground black pepper
1 lb asparagus
1 1/2 tablespoons olive oil
1 1/2 teaspoons salt
4 -5 sprigs rosemary
2 boneless skinless chicken breasts, cut into bite size pieces
1/2 cup butter
1/2 tablespoon butter
1 lb penne pasta
1/3 cup grated parmesan cheese (plus more for serving)

Steps:

  • Put vinegar into a small saucepan and simmer until reduced to 3 tablespoons.
  • Remove from heat and stir in brown sugar and 1/4 teaspoon pepper; set aside.
  • (Mixture will be thick like syrup).
  • Meanwhile, snap tough ends off the asparagus and discard.
  • Cut spears into 1-inch pieces.
  • Put asparagus on baking sheet with sprigs of rosemary and toss with olive oil,1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Roast in 400°F oven until tender, approximately 10 minutes.
  • Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in medium saute pan over medium-high heat.
  • Add chicken and saute until cooked through.
  • Cook pasta in a large pot of boiling water until just done.
  • Drain pasta and immediately toss with the butter, (cut butter into pieces first) vinegar-sugar mixture, asparagus, chicken, parmesan cheese and remaining 1 teaspoon of salt.
  • Serve with additional parmesan cheese.

PENNE WITH RICOTTA AND ASPARAGUS



Penne With Ricotta and Asparagus image

Provided by Amanda Hesser

Categories     dinner, weekday, pastas, main course

Time 20m

Yield Serves 4

Number Of Ingredients 7

Sea salt
1 1/4 pounds thick asparagus, ends trimmed
1 pound penne rigate
1 clove garlic, peeled
15 ounces whole-milk ricotta
2 tablespoons olive oil
2/3 cups freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8 -inch slices, leaving tips intact.
  • Bring the water back to a boil and add the penne.
  • Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese.

Nutrition Facts : @context http, Calories 769, UnsaturatedFat 12 grams, Carbohydrate 94 grams, Fat 27 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 902 milligrams, Sugar 6 grams

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR



Roasted Asparagus with Balsamic Vinegar image

Since my husband and I both work full-time. I'm always looking for fast nutritious recipes. The whole family loves this tasty treatment for asparagus. I can't make it often enough. -Natalie Peterson of Kirkland, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1-1/2 pounds fresh asparagus, trimmed
2 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon white pepper
3 tablespoons balsamic vinegar

Steps:

  • Place the asparagus in a 13-in. x 9-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.

Nutrition Facts : Calories 47 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR



Roasted Asparagus with Balsamic Vinegar image

A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.

Provided by Gemini26

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 6

Number Of Ingredients 5

2 pounds fresh asparagus, trimmed
2 tablespoons olive oil
½ pinch ground sea salt
⅛ teaspoon ground black pepper
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
  • Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

Nutrition Facts : Calories 75 calories, Carbohydrate 7.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 31.7 mg, Sugar 3.9 g

PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER



Penne with Roasted Asparagus and Balsamic Butter image

Simmering the balsamic vinegar both mellows and thickens it. When tossed with the hot pasta and the butter, it forms a smooth, uniquely flavored sauce.

Categories     asparagus     balsamic     butter     penne     roasted

Yield 4

Number Of Ingredients 9

1 lb. asparagus
1 tbsp. olive oil
2 tsp. salt
1/2 tsp. fresh-ground black pepper
1/2 c. plus 2 tablespoons balsamic vinegar
1/2 tsp. brown sugar
1 lb. penne
1/4 lb. butter
c. grated Parmesan cheese

Steps:

  • Heat the oven to 400° F. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
  • Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
  • Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
  • Variations:Penne with Roasted Broccoli and Balsamic Butter: When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step 2.Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter: Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or broccoli.
  • Wine Recommendation: Balsamic vinegar, Parmesan cheese, and especially asparagus will be best served by a wine with plenty of acidity. Look for a Sancerre from the Loire Valley in France (made from sauvignon blanc grapes) or a sauvignon blanc from Italy.

PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER



Penne with Roasted Asparagus and Balsamic Butter image

Provided by Mel

Categories     Pasta

Time 30m

Number Of Ingredients 11

1 to 2 pounds fresh asparagus spears
1/2 to 1 tablespoon olive oil
1/4 teaspoon coarse (kosher)
1/4 teaspoon freshly ground black pepper
1/2 cup balsamic vinegar
1 teaspoon light or dark brown sugar
Pinch of black pepper
1/2 teaspoon coarse kosher salt
1 pound penne pasta (regular or whole wheat)
4 tablespoons butter (cut into pieces (see note about browning the butter))
1/3 cup freshly grated Parmesan cheese (plus more for serving)

Steps:

  • Preheat the oven to 400 degrees F. Snap the tough lower ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Place the asparagus on a large, rimmed baking sheet and toss with the olive oil, salt and pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.
  • While the asparagus roasts, add the vinegar to a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes.
  • Stir in the brown sugar, pepper and salt. Remove from the heat.
  • Cook the penne in a large pot of lightly salted boiling water until al dente (or desired tenderness), according to package directions. Drain the pasta and return to the pot.
  • Add the butter and toss with the pasta until the butter is melted and the pasta is evenly coated.
  • Add the vinegar reduction. Toss to combine well. Add the asparagus and Parmesan; toss. Season to taste with additional salt and pepper, if needed.
  • Serve immediately with extra Parmesan cheese, for serving, if desired.

Nutrition Facts : ServingSize 1 Serving, Calories 424 kcal, Carbohydrate 65 g, Protein 15 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 458 mg, Fiber 5 g, Sugar 8 g

PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER



Penne With Roasted Asparagus and Balsamic Butter image

Make and share this Penne With Roasted Asparagus and Balsamic Butter recipe from Food.com.

Provided by podapo

Categories     Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon black pepper
6 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 lb penne
1/4 lb butter, cut into pieces
1/3 cup grated parmesan cheese, plus more for serving

Steps:

  • Heat oven to 400.
  • Snap the tough ends off the asparagus and discard them.
  • Cut the spears into 1 inch pieces.
  • Put the aspargus on a baking sheet and toss with the olive oil and 1/4 tsp.
  • each of the salt and pepper.
  • Roast until tender, about 10 minutes.
  • Meanwhile, put the vinegar in a small saucepan.
  • Simmer until 3 T.
  • remain.
  • Stir in the brown sugar and the remainig 1/4 tsp.
  • pepper.
  • Remove from heat.
  • Cook the penne in a large pot of boiling, salted water just until done, about 13 minutes.
  • Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan and the remaining 1 3/4 tsp.
  • salt.
  • Serve with additional Parmesan.

PENNE WITH ASPARAGUS AND PEPPERS



Penne with Asparagus and Peppers image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 (9-ounce) package frozen cut asparagus
3/4 cup chicken stock
1/2 cup frozen chopped onion
1 teaspoon crushed garlic
1/2 cup roasted red pepper, cut into 1/2-inch strips
1/2 cup roasted yellow pepper, cut into 1/2-inch strips
1 teaspoon Italian seasoning
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon balsamic vinegar
12 ounces penne pasta, cooked per package directions
1/4 cup grated Parmesan

Steps:

  • In a large skillet, combine asparagus, stock, onions, garlic, peppers, and Italian seasoning. Bring to a boil and reduce liquid to 1/4 cup, about 8 to 10 minutes.
  • Stir in remaining ingredients, except cheese. Toss with hot, cooked pasta. Top with cheese and serve hot.

PENNE WITH ROASTED ASPARAGUS



Penne With Roasted Asparagus image

Make and share this Penne With Roasted Asparagus recipe from Food.com.

Provided by adopt a greyhound

Categories     < 60 Mins

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 lb asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 lb penne
1/4 lb butter, cut into pieces
1/3 cup grated parmesan cheese, plus more for serving

Steps:

  • Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
  • Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
  • Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
  • NOTES.
  • Variations:.
  • • Penne with Roasted Broccoli and Balsamic Butter When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step 2.
  • • Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or broccoli.

Nutrition Facts : Calories 730.3, Fat 31.4, SaturatedFat 16.9, Cholesterol 68.3, Sodium 1519.5, Carbohydrate 101.2, Fiber 14.8, Sugar 6.9, Protein 14.8

PENNE WITH ROASTED ASPARAGUS



PENNE WITH ROASTED ASPARAGUS image

Categories     Pasta

Yield 5 people

Number Of Ingredients 9

1 pound asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter
1/3 cup parmesan cheese

Steps:

  • Heat oven to 400. Snap ends off aparagus and discard. Cut spears into 1" pieces, toss with oil, salt and pepper and roast for about 10 minutes. Meanwhile, simmer vinegar until 3 tablespoons remain. Add sugar and 1/4 teaspoon pepper and remove from heat. Cook penne, drain and toss with butter, vinegar, aparagus, parmesan and salt.

PENNE WITH ASPARAGUS



Penne with Asparagus image

Provided by Dawn Murray

Categories     Cheese     Pasta     Tomato     Side     Vegetarian     Quick & Easy     Asparagus     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 pounds asparagus, ends trimmed, cut into 1 1/2-inch pieces
2 1/2 cups chopped onions
2 large garlic cloves, chopped
1 28-ounce can Italian-style tomatoes
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
3/4 pound penne, freshly cooked
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese

Steps:

  • Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
  • Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately.

ROASTED ASPARAGUS WITH PENNE PASTA IN A BALSAMIC



ROASTED ASPARAGUS WITH PENNE PASTA IN A BALSAMIC image

Categories     Pasta     Vegetable     Vegetarian

Yield Seves 4

Number Of Ingredients 7

1 pound fresh asparagus
1 tablespoon olive oil
1/2 cup balsamic vinegar
1/2 tablespoon brown sugar
1 pound penne pasta
1 stick butter, cut up
Garlic salt and pepper

Steps:

  • Preheat oven to 400 degrees and at the same time place a large pot of salted water on to boil. Cook pasta per directions. Snap off the tough ends of the asparagus and cut into 1-inch pieces. Toss with the olive oil and sprinkle with garlic salt and pepper. Place on a cookie sheet, put in the oven and roast for 10 minutes or until tender. Put the balsamic vinegar in a small sauce pan. Simmer over medium heat until slightly syrupy, about 10 minutes. Stir in brown sugar and butter . Remove from heat. Drain pasta and return to pot. Toss with the balsamic butter sauce. Add asparagus and mix well. Serve with a salad and garlic bread.

PENNE WITH ASPARAGUS AND CREAM SAUCE



Penne With Asparagus and Cream Sauce image

A beautifully simple garlicky cream sauce, roasted asparagus and whole wheat penne come together for an excellent vegetarian meal.

Provided by merron-iru kami

Categories     Penne

Time 30m

Yield 8-16 serving(s)

Number Of Ingredients 13

1 lb dry penne pasta
1 1/2 lbs fresh asparagus
1 teaspoon olive oil
3 tablespoons butter
5 garlic cloves, minced
2 tablespoons whole wheat flour
1/4 cup white wine
4 tablespoons heavy cream
1 cup skim milk
2 teaspoons dried basil
4 ounces aged gouda cheese, shredded
salt and pepper
2 ounces walnuts, toasted and chopped (optional)

Steps:

  • Prepare pasta according to box directions.
  • While pasta is cooking, wash asparagus, break off the woody stems and arrange on a cookie sheet. Drizzle with olive oil and salt and pepper. Broil for 5-10 minutes until the asparagus is tender (to your personal taste). Once cooked, chop asparagus roughly and toss it with drained pasta in a large serving bowl.
  • Melt butter in a sauce pan and add garlic, sauteing until it is turning golden and fragrant. Remove from heat.
  • Whisk in wheat flour to form a roux, being careful to avoid any lumps. When it is perfectly smooth, add white wine, whisking to incorporate.
  • Return saute pan to the heat, allow alcohol to evaporate (should take about 30 seconds) and immediately whisk in heavy cream.
  • Continuing to whisk, add shredded Gouda and stir gently until it melts. Once melted, add remaining ingredients and bring to temp., or just until the sauce begins to bubble.
  • Pour sauce over pasta and asparagus. Toss and garnish with toasted walnuts, if desired.

PENNE WITH ASPARAGUS AND BASIL



Penne with Asparagus and Basil image

Categories     Cheese     Pasta     Tomato     Sauté     Basil     Asparagus     Fall     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
Pinch of dried crushed red pepper
1 pound asparagus, stalks cut into 1/2-inch lengths
4 tomatoes, peeled, seeded, chopped
1 cup chicken stock or canned low-salt chicken broth
1/4 cup thinly slices fresh basil
8 ounces penne pasta
2/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
1/4 cup finely chopped fresh basil

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add garlic and red pepper; sauté until garlic is golden, about 2 minutes. Add asparagus, tomatoes, stock and 1/4 cup sliced basil. Cook until asparagus is crisp-tender, about 8 minutes. Season with salt and pepper. Remove from heat.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
  • Pour sauce over pasta. Add cheese, parsley and 1/4 cup chopped basil. Toss to coat. Season with salt and pepper.

PENNE WITH BALSAMIC CHICKEN AND ROASTED ASPARAGUS RECIPE



Penne with Balsamic Chicken and Roasted Asparagus Recipe image

This Penne with Balsamic Chicken and Roasted Asparagus is so easy to throw together and tastes absolutely amazing.

Provided by Contributor

Categories     Main Course

Time 25m

Number Of Ingredients 10

1 bunch asparagus
1 Tablespoon olive oil
2 teaspoons salt
½ teaspoon pepper
½ cup plus 2 Tablespoons balsamic vinegar
½ teaspoon brown sugar
1 cup cooked and diced chicken breast
1 box whole wheat penne pasta
¼ cup butter (cut into pieces)
⅓ cup grated parmesan cheese

Steps:

  • Heat the oven to 400°. Cut the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
  • Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
  • Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, chicken and the salt. Serve with additional Parmesan.

Nutrition Facts : Calories 443 kcal, Carbohydrate 55 g, Protein 19 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 43 mg, Sodium 953 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving

PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER



PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER image

Categories     Pasta     Quick & Easy

Yield 4 servings

Number Of Ingredients 9

1 pound asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving

Steps:

  • 1. Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes. 2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat. 3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

ROASTED ASPARAGUS PASTA WITH GARLIC BUTTER



Roasted Asparagus Pasta With Garlic Butter image

I was sent a link to a wonderful sounding asparagus pasta recipe with balsamic butter by a wonderful friend of mine. It sounded so good, but had a few ingredients that I didnt have on hand, so I created my own version of it. Here it is: An Italian Dish with a small Asian twist to it. I hope youll enjoy it! :)

Provided by Lalaloula

Categories     Penne

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

500 g green asparagus, cleaned and cut into 1 inch pieces
3 teaspoons oil
180 g whole wheat penne (or use bow ties or corkscrew macaroni)
1 tablespoon sesame seeds
1 -3 tablespoon garlic butter (for me 1 tbs is plenty, but adjust according to your liking)
1/4 cup parmesan cheese, freshly grated
1 1/2 tablespoons fresh chives, chopped
salt and black pepper

Steps:

  • Boil pasta in salted water according to package directions until al dente.
  • Meanwhile toss the asparagus with the oil, sprinkle with salt and black pepper to taste and roast in the preheated oven at 200°C/400°F for 10-15 minutes. It should be roasty, but not too dark.
  • During the last five minutes of roasting add the sesame seeds to get them nice and toasty, too.
  • Drain pasta and add to a big mixing bowl. Add the butter (as much as you need to get the pasta shiny) and cheese. Mix well.
  • Remove the asparagus and sesame seeds from the oven and toss with the pasta. Sprinkle with chives.
  • Enjoy. :).

Nutrition Facts : Calories 504.9, Fat 14.1, SaturatedFat 3.7, Cholesterol 11, Sodium 203.9, Carbohydrate 79.2, Fiber 13.3, Sugar 4.9, Protein 24.4

PENNE WITH ASPARAGUS AND MUSHROOMS



Penne with Asparagus and Mushrooms image

Fresh sauteed vegetables are combined with a fresh creamy tomato sauce to create this delicious, easy to make pasta dish. Serve with grated cheese.

Provided by ANITA92677

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 8

½ cup olive oil
2 cloves garlic, crushed
1 (10 ounce) package fresh mushrooms, sliced
1 bunch fresh asparagus, trimmed and chopped
1 (14.5 ounce) can pureed tomatoes
salt and pepper to taste
1 (16 ounce) package uncooked penne pasta
1 cup heavy cream

Steps:

  • Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low, and simmer 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.

Nutrition Facts : Calories 472 calories, Carbohydrate 49.7 g, Cholesterol 40.8 mg, Fat 26.1 g, Fiber 4.6 g, Protein 11.5 g, SaturatedFat 9 g, Sodium 233.9 mg, Sugar 3.6 g

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