If you want to throw a quick dinner; this recipe is very easy to make and loaded with green vegetables and nuts. I like the combination of nutty and sweetness from roasted asparagus and broccoli along with the toasted nuts. When you simmer the balsamic vinegar it mellows and thickens; once you toss with the hot pasta and the butter, it forms a smooth, uniquely flavored sauce.
1/2 pound asparagus
1/2 pound broccoli
1/2 cup brussel sprouts (optional)
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
1/2 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving
1. Heat the oven to 400°. cut the broccoli into small spears for roasting. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus,brussel sprouts and broccoli 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. Toss in 1/3 cup of toasted hazelnuts or Almonds/walnuts at the end with either asparagus or broccoli.
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, broccoli,brussel sprouts,nuts,Parmesan and the remaining teaspoons salt. Serve with additional Parmesan.