Penne Pasta Recipe

5 from 5 votes

This penne pasta recipe is quick and easy, featuring tender penne tossed with sweet tomatoes, fresh asparagus, and a delicious balsamic sauce.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: Italian

Keyword: penne pasta recipe

Servings:

8 ounces dry penne pasta you can also use whole wheat penne or gluten free pasta
1 tablespoon olive oil
1 pound asparagus trimmed and cut into 1 inch pieces
1 pint cherry tomatoes halved
salt and freshly ground black pepper to taste
⅔ cup balsamic vinegar
½ teaspoon light brown sugar
2 tablespoons unsalted butter cut into a few pieces
½ cup grated parmesan cheese plus more for garnish

Prep the pasta. Cook the pasta according to the directions on the package.
Cook the asparagus. In the meantime, heat the olive oil in a nonstick skillet over medium-high heat. Add asparagus and cook for 3 minutes; stir in tomatoes and continue to cook for 4 to 5 minutes, or until the veggies are tender. Remove the vegetables from the skillet and set aside.
Reduce the balsamic. Return the skillet over medium-low heat; add balsamic vinegar to the skillet and simmer until reduced to about 1/4 cup and thickened. Whisk in the light brown sugar and remove from heat.
Combine. Drain the pasta and return it to the pot that you cooked it in. Add butter and the reduced balsamic vinegar to the pasta; toss until well combined. Add the asparagus, tomatoes, and grated parmesan; gently stir until thoroughly incorporated.
Serve. Divide up the penne pasta between four bowls, garnish with more parmesan cheese if you like, and serve.