Roasted Asparagus With Penne Pasta In A Balsamic Recipes

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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 ASPARAGUS AND CHERRY TOMATOES (SPRING)



Penne with Asparagus and Cherry Tomatoes (Spring) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

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.

ROASTED ASPARAGUS, PANCETTA & CHERRY TOMATO PASTA



Roasted asparagus, pancetta & cherry tomato pasta image

A little asparagus goes a long way in this seasonal supper dish

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Pasta

Time 25m

Number Of Ingredients 7

400g penne
500g bunch asparagus , each spear trimmed and cut into 3 pieces
2 tbsp olive oil
6slices pancetta , snipped into pieces
200g cherry tomatoes , halved
good handful basil leaves
grated parmesan , to serve

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Boil the pasta in salted water. Put the asparagus into a roasting tin, then toss with the oil and pancetta. Roast for 10 mins until the pancetta starts to crisp up, stir in the tomatoes, then cook for 5 mins more.
  • Drain the pasta, then add to the roasting tin along with the torn basil leaves and seasoning. Stir well until everything is glistening, then serve in bowls, scattered with grated Parmesan.

Nutrition Facts : Calories 520 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium

PASTA WITH ASPARAGUS AND CHERRY TOMATOES



Pasta With Asparagus And Cherry Tomatoes image

This spring pasta dish is loaded with seasonal ingredients, like asparagus, fresh peas and cherry tomatoes.

Provided by Giada De Laurentiis

Categories     Main Course

Time 25m

Yield 4

Number Of Ingredients 10

8 ounces short pasta,
3 tablespoons olive oil
2 garlic cloves, (minced)
1 1/2 pounds thin asparagus, (trimmed and cut into 1-inch pieces)
Salt and freshly ground black pepper
2 cups about 9 ounces cherry tomatoes
1 cup shelled fresh peas, (or frozen)
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Add the cooked pasta and 1/2 of the Parmesan to the large saute pan with the vegetables. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

Nutrition Facts : ServingSize 4, Calories 495

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 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

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

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.

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