Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Cook pasta according to the directions on the package.
In the meantime, heat 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 veggies are tender.
Remove veggies from skillet and set aside.
Place skillet over medium-low heat; pour balsamic vinegar in skillet and simmer until reduced to about 1/4 cup and thickened.
Stir in the light brown sugar and remove from heat.
Drain the pasta and return to the pot.
Add butter and reduced balsamic vinegar to the pasta; toss until well combined.
Add the asparagus, tomatoes, and grated parmesan; gently stir until thoroughly incorporated.
Serve.
Calories: 498 kcal | Carbohydrates: 40 g | Protein: 22 g | Fat: 28 g | Saturated Fat: 16 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 9 g | Trans Fat: 0.2 g | Cholesterol: 81 mg | Sodium: 455 mg | Potassium: 1314 mg | Fiber: 3 g | Sugar: 34 g | Vitamin A: 2248 IU | Vitamin C: 38 mg | Calcium: 681 mg | Iron: 4 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.