Penne with Roasted Broccoli and Balsamic Butter

I came across this recipe on Pinterest. It’s an online pinboard where you can organize and share things that interest you, like recipes. I love simple pasta recipes, so this one caught my eye. It actually called for asparagus, but after going to two grocery stores and leaving empty handed because they were out, I used broccoli instead. I made the dish for dinner last night and it was Mmm Mmm good!

 

Recipe -

1 pound broccoli
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

Heat the oven to 400°. 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.

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, broccoli, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
 

* The broccoli was a great choice. However, I love all roasted vegetables. The browning, carmelization, and crisping, enhance their natural flavors. As for balsamic, I love that too. 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. I hope you enjoy. Ciao!