Penne with Roasted Asparagus and Balsamic

Ingredients:

• 1 lb asparagus

• 1 tbsp olive oil

• ½ cup plus 2 tbsp balsamic vinegar

• ½ tsp Splenda brown sugar blend

• 1 lb whole grain penne pasta, cooked according to package directions

• 4 Tbs of light butter, cut into pieces

• 1/3 cup grated Parmesan cheese, plus more for serving

• Salt & pepper

Preparation

1. Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus 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.

2. While the asparagus roasts, put the vinegar in 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 and the remaining ¼ 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, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.