For dinner on Meatless Monday I decided to do a variation of a recipe I found on Splash of Something. It’s an asparagus pasta dish with a balsamic glaze. Delish! I’m a huge fan of both balsamic and asparagus. As a testament to this fact, I already had a frozen side dish of balsamic glazed asparagus in my freezer. I got this particular side dish at Let’s Dish, a great local company, but it’s basically a bag of frozen, blanched asparagus (cut up into bite-sized pieces) and a bag of balsamic vinegar (about ½ cup) with 4 tablespoons of butter. I used this ready-made side dish to make my pasta but I’m going to translate it into a “from-scratch recipe” for you below. It was so delicious! Definitely a “must make again”!
Balsamic Glazed Asparagus Pasta
– 16 ounces frozen asparagus pieces (or you could substitute fresh, sliced into bite-sized pieces)
– 6 tablespoons butter
– ½ cup balsamic vinegar
– 1 pound whole wheat penne pasta (or other short-cut variety)
– ½ cup parmesan cheese
Add asparagus to a medium saucepan of boiling water and cook for 2-3 minutes, or until tender, then drain. For fresh asparagus, you will need to boil for closer to 5-6 minutes before draining. Return the asparagus to the pan, and add the butter and balsamic vinegar. Cook over medium-low heat, stirring occasionally, for 10 minutes, or until the sauce has thickened and coated the asparagus.
Meanwhile, cook the pasta according to package directions (I always subtract 1 minute from the cooking time on the box for good, al dente pasta). Drain the pasta and add to the asparagus mixture. Add the cheese and stir to combine. Remove from the heat and serve topped with more parmesan, if desired. Enjoy! 🙂