Penne with Roasted Asparagus and Balsamic Butter
Asparagus season means one thing: this penne with roasted asparagus and balsamic butter goes on the menu ASAP! It is incredibly delicious, SO fast and simple, and a huge family favorite.
This pasta.
It is so divine.
And it definitely falls into the category of those recipes that are so much more than a sum of their parts.
Taken as a list at face value, you may be wondering what the big deal is about penne + roasted asparagus + balsamic + butter + Parmesan.
All of those ingredients are simple and, well, somewhat plain, but doctor them up just a little, throw them together, and you have an incredible pasta dish absolutely bursting with flavor.
Plus, this penne pasta is so easy, you’ll probably want to go ahead and grab a stack of old-fashioned notebook paper so you can start making a list of all the things you can do with the time you saved making dinner.
Top of my list? Finish reading this book and maybe start sewing foxes…and ok, fine, I’ll try to fit vacuuming (boring!) in there, too.
I know food bloggers get a lot of eye rolling directed at the overuse of “best ever” and “my favorite” and all that, but I’m sorry, I’m just going to say it:
This penne with roasted asparagus and balsamic butter is one of my favorite pasta dishes of all time.
I actually feel quite liberated admitting that out loud. I even added it to the Best Recipe page. It deserves to be there.
I’m reminded of how much I love this penne pasta every single spring when tender, fresh, tasty asparagus starts popping up in stores, and we commence several months of eating this fast and easy penne dish very, very frequently (as in, sometimes, weekly isn’t often enough).
My kids love this stuff. And Brian and I are right there with them.
It’s delicious warm. It’s delicious cold (if there even happen to be any leftovers). It’s delicious right in the middle at room temp, too.
And there’s more.
This penne pasta with roasted asparagus and balsamic butter makes a fabulous main dish (sometimes we add grilled chicken, but it doesn’t really need it), and it makes an equally fabulous side dish or pasta salad for a potluck.
Are you catching what I’m trying to say here?
You really can’t mess this one up. It’s versatile and ridiculously delicious.
I kid you not, I stock up on Costco-sized bags of asparagus just because of this pasta, and I have finally decided to plant asparagus along our whole irrigation ditch line this year since asparagus has a talent for growing wild and free without a lot of maintenance.
Basically, I love asparagus. I love pasta. I love balsamic reductions (you probably caught that memo from this balsamic pork post). And I love butter.
If you do as well, you’ll loooooove this penne with roasted asparagus and balsamic butter dish.
One final note: please seriously consider browning your butter. It just might change your life.
That is all.
What to Serve With This
- Crispy Oven-Baked Chicken or Grilled Island Chicken
- A simple green salad (or this Gourmet Green Salad)
- Fresh, seasonal fruit
One Year Ago: Lemon Poppy Seed Sugar Cookies
Two Years Ago: Perfect Potato Salad
Three Years Ago: Chocolate Chip Treasure Cookies
Penne with Roasted Asparagus and Balsamic Butter
Ingredients
Roasted Asparagus:
- 1 to 2 pounds fresh asparagus spears
- ½ to 1 tablespoon olive oil
- ¼ teaspoon coarse, kosher
- ¼ teaspoon freshly ground black pepper
Balsamic Reduction:
- ½ cup balsamic vinegar
- 1 teaspoon light or dark brown sugar
- Pinch of black pepper
- ½ teaspoon coarse kosher salt
Pasta:
- 1 pound penne pasta, regular or whole wheat
- 4 tablespoons butter, cut into pieces (see note about browning the butter)
- ⅓ cup freshly grated Parmesan cheese, plus more for serving
Instructions
- 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.
Notes
Recommended Products
Recipe Source: adapted from Food and Wine Quick From Scratch Pasta Cookbook
Recipe originally posted April 2011; updated with new pictures, recipe notes, and commentary.
Made this tonight for dinner, tasted great, slightly too sweet based on a guess of adding a bit more brown sugar when I realized the had over 4Tbsp left after reducing for 10 mins. (I figured better to be too sweet than too tangy in getting all 4 kids to eat it.) I’m never very confident with recipes that call for balsamic vinegar. I’m never sure I’m using the correct kind…is it always best to use the more expensive ones, or are some actually better for cooking with vs. drizzling? Maybe a mini lesson on BV is in order for a future post?!
I was completely obedient and followed your recipe (which I have a hard time doing – I love messing with recipes), and I nearly balked at putting the reduction in because it stunk up the kitchen and I’m not a fan of vinegar except for cleaning purposes. :)But I trusted you and it was incredible -my two year old got on a stool and kept grabbing more (gross, I know), even though she’d had seconds. So hats off to you. 🙂
Oh, but I used fresh green beans instead of asparagus – worked lovely. Oh, also browned butter – I agree, it’s always so yummy.
I made this tonight, and WOW- definitely a new favorite!!! I like, not love, balsamic vinegar, so I worried it would be too overpowering. But with the browned butter and bit of sugar, the flavors were subtle and delicious. My three year old had seconds, and my 12 month old loved it, too! I won’t say how many helpings I had… :). Thanks for a GREAT recipe!
I had 4 pans on the stove to make this dish (I added browned butter plus pan-cooked chicken breast) and then a baking sheet. It was an easy dish to make but there were lots of components. It was super yummy though. Thanks Mel!
this. was. so. so. good!! LOVED and was a ‘print out and keep forever’- thank you!! Also was so easy and fast- FAB. Also tried the peanut butter cookie fudge bars tonight from the contest winner pics you posted (but used your best peanut butter cookie recipe for the cookie part instead of packaged cookie mix) and was UNREAL. You must try. Just make sure it is completely cooled before trying to cut- was SO great out of fridge also the next day- both recipes keepers! Now need that lemon shaker drink recipe!
We have been making this recipe of yours for several years now. It is a big time favorite! When asked what they want for dinner there are at least two family members that say balsamic pasta 90% of the time. We add tofu to it sometimes to bulk it up a bit. And if I don’t have asparagus I use broccoli. Love love this recipe, thanks for many happy meals.
We have been making this recipe of yours for several years now. It is a big time favorite! When asked what they want for dinner there are at least two family members that say balsamic pasta 90% of the time. We add tofu to it sometimes to bulk it up a bit. Love love this recipe, thanks for many happy meals.
sorry my 1 year old “helped” me post twice.
My hubby is NOT fond of meatless dinners, however he loves balsamic anything. He had two gigantic helpings. I used a mix of broccoli, cauliflower and baby carrots and it was just sooooo good.
I always read while I vacuum. You should try it. And I should try this. It looks yummy!
This has been one of our VERY favorites since you first posted it! Love it so much!
Was fresh out of asparagus. Used broccoli. Perfecto. Thank you.
This is SO amazing. SO good. I woke up this morning wondering what to make for dinner to use up asparagus in the fridge. Divine intervention you posted this today! We loved it!
Yes! Dinner night saved! So happy you loved this one, Joanna!
I am dying this is so delicious! I browned the butter and maybe added a tinge more sugar (by accident!) and I am ooohing and ahhhing over this meal. Thanks Mel. I just love this recipe!
Thanks for reporting back, Andrea! Glad this was a hit!
Brown butter + reduced balsamic = PERFECTION!! Made this tonight and it was such a hit, of course! I used to keep your site as my secret but realized how selfish that was. Now I tell EVERYONE! As soon as the plates were cleared I texted my best friend and all my family with the link to this recipe. Thanks for everything, Mel!
Haha, you make me laugh, Kristi! So glad you loved this recipe (and the others you’ve tried!).
I was wondering, how many cups of “dry” pasta would be the equivalent of a pound?
It really depends on the shape/size of the pasta, Colleen.
Mel, can you believe I’ve never bought asparagus before?! (Please still be my friend!) it wasn’t something I ever had growing up and I’ve just never ventured there, in your other recipes calling for it I’ve just used broccoli. But, this post has motivated me to try asparagus, it looks so good and I totally believe you when you talk about best and favorite! I’m totally picking some up at Costco and trying this!! And I’ve got your slow cooker pork recipe going right now (first time!) for carinitas tonight! You’re the best!
I hope you love this, Josie!
Hey Mel,
This has nothing to do with this recipe (which looks delicious by the way) but I don’t know where else to ask. Months ago you posted a video on instagram where you were making banana caramel cake and I have been waiting months for it. Any chance you will be posting it or was it not very good?
Hi Karen – sorry to leave you hanging for so long! Yeah, the banana caramel cake which I had such high hopes for…ended up being just ok. It was good, but not blog-worthy if that makes sense. However, I have made some improvements to the recipe and am hopeful to get it posted this spring once I get it tweaked just perfectly. Sorry for the delay!
Mel, this may be a silly question but I will ask it anyway. Why do you simmer the vinegar down so much? Why not just use 3 T in the first place?
That’s a great question, actually, Laurel! Simmering the vinegar changes the flavor profile. Instead of being mostly acidic, the thick, syrupy reduction is sweeter with a deeper balsamic flavor.
Hi Deeann – honestly, I haven’t made this in the IP so I don’t know how to transition it to a one-pot (InstantPot) meal without trying it out first. I think the rice needs to cook separately, but that’s just me. Usually I cook white rice in the IP for about 4 minutes high pressure.
Honestly, Mel, I don’t know how you do it but you do! Best recipes on the web. Between you and Ree Drummond, there’s no need to look further. Thank you!
Beth! You are the sweetest. Thank you. 🙂
I don’t even know how many times I’ve made this dish and I fall in love with it every time. From the sweetness of the brown sugar, the tang of the vinegar, the richness of the butter to the perfect saltiness of the Parmesan. It’s so delicious. Fresh roasted asparagus; if you haven’t tried it yet, you must! I can go on and on but I’ll stop here. This recipe is amazing and simple.
I love this one, too, Angela – so happy it’s a favorite of yours!
Browned my butter and oh man, so good.
i REALLY love this recipe…i’ve made it twice now…the first time i followed the recipe exactly…second time i browned the butter and threw a few cloves of minced garlic into the butter once it was off the heat and also added portabello mushrooms…it was absolutely divine…soooooo, add another hit to my reportoire thanks to the fabulous Mel!!
My family was skeptical about the smell while I cooked the balsamic vinegar but were pleasantly surprised wight he tasty finished product. I have four little ones. I has been awhile since we have all enjoyed one meal. This recipe is going in our make again rotation. Thanks for sharing it!
My husband and I loved this. The balsamic is soooo good!
Yum!
Loved it!!! This was amazing and easy!!
I have never commented on a food blog before, but I felt I needed to express how awesome this recipe was. I have a really hard time finding balsamic vinegar recipes that don’t taste too sour, and this was actually perfect. Definitely a repeat.
Thanks for taking the time to comment, Sam! So happy you loved this balsamic dish (it’s one of my faves, too!).
This is one of my favorite meals! I add a bell pepper and onion strips to the asparagus and then cube a ham steak and put it in. A complete, uber-delicious meal. Thanks you!
We love this recipe! We like it meatless, but I also add shredded chicken on a regular basis (increasing the balsamic vinegar some). I decided to share that version on my blog today with the nutritional information. Sooooo good! Thanks!
Oh Mel, this was amazing! I made this for dinner last night and it was the best meal I’ve had all year. My husband and kids weren’t crazy about it (not asparagus fans), but I was more than happy to hoard the leftovers for myself! I roasted a chopped red bell pepper and some sliced fresh mushrooms with the asparagus, and browned the butter. Seriously. Best meal ever.
Mel, you must try this using browned butter!
Lien – ah! Actually I have and forgot to update the post. Thanks for the reminder. It truly is divine with browned butter.
I don’t usually comment but I felt that I would be doing an injustice if I didn’t. This was the first recipe I tried when I found your website and I have to say it tasted awesome! My friends and family just loved it. Thank you so much for sharing the recipe!
I wonder if this would be good with fresh green beans? I have some in my garden that need to be picked pronto…
I made this for dinner tonight and it was so delicious. I used broccoli and halved the recipe since it’s just my husband and I, a three year old who won’t eat, and a one year old who eat’s tons but is still tiny. We ate every bite, and I was left wishing I’d made the whole amount. Next time I’ll add chicken if I’m making it for dinner (to help it go farther and be a little more filling, plus I have a balsamic grilled chicken that I think would pair nicely with the pasta). But I plan on making this (as is) often as a lunch for me and the girls at home.
The most common type of asparagus is green, but you might see two others in supermarkets and restaurants: white, which is more delicate and difficult to harvest, and purple, which is smaller and fruitier in flavor. No matter the type you choose, asparagus is a tasty, versatile vegetable that can be cooked in myriad ways or enjoyed raw in salads. -‘-^
Have a nice day
<http://healthmedicinelab.com
Made this again but added grilled chicken and mushrooms once again amazing, leftovers made coworkers oooh and awe over the smell in the breakroom!
This is different and amazing! Stumbled apon this site looking for a balsamic pasta. Not disappointed. Cant wait to try other reciped!
AWESOME DISH!! WOrks for a great side dish or just add cubed chicken breast for a complete meal!!! The chicken takes on SO MIUCH FLAVOR!!!!!
I added Pinenuts and Feta and it took it to the next level. Thanks for the amazing recipe!
My family LOVED this. I mean LOVED. Winning dad over after the smell of reducing vinegar filled our kitchen was tough, but now the Carnivor-man is singing my praises! It’s great to perfect talents at home as a college graduate 😉
Oh my goodness-this is fantastic! It’s so simple….but somehow the balsamic and the brown sugar combine into something out of this world delicious! Thanks for a recipe I will use again and again.
I just made this for my lunches for the next few days and it was awesome! I doubt it will last as long as I thought it would around here. 😉
I made this for dinner tonight and it is so delicious. I think the flavors are perfect together. Thanks for another hit Mel!
Loved this- thanks!! I wanted more of the yummy asparagus! I added feta to the leftovers- soooooo good!
I saw this on Pinterest and just had to make it! I got some delicious asparagus from my local CSA and needed a quick dinner tonight, so this was what I choose. All I can say is “OH MY GOODNESS!!” So yummy! I love the depth & flavor that the reduced balsamic gives this dish coupled with the warm buttery noodles. This will be something I make again and again. And since I’ve just found your blog, I will be back for more! Thanks!
I made this, and also added some grilled and chopped spicy chorizo sausage. Went down a treat!!! Perfect summer dish. Can’t get people’s fingers away from it!
Made this tonight for dinner… It was sooooo wonderful I cannot thank you enough!!
We loved this recipe!!!! Thank you~
Found this recipe on Pinterest today and had all the ingredients handy. It was so delicious and easy. Even the teenagers liked it! Thank you!!!
This was definitely a keeper I added mushrooms and peppers. I added the butter to the balsamic after it was done to melt, wasn’t sure if that was right, but it sure was good.
An excellent dish! I made this for dinner last night with bow tie pasta because that’s what I had on hand and to my surprise, my extremely picky 2-year-old gobbled it up. Sure, she picked out the asparagus, but she couldn’t get enough of the pasta. My 6-year-old even took the leftovers to school today and ate it cold. He said it was a great lunch! Thanks!