Pasta with Roasted Asparagus and Balsamic Butter


In our family’s quest to try to eat 3 to 4 vegetarian dinners a week, I have turned to blogs like Emily Levenson’s {Custom Made} Life.

Tonight I attempted a rather peculiar recipe that uses a lot of balsamic vinegar and butter (in this case Earth Balance) to make a pasta sauce. Of course with any recipe that calls for balsamic as a key ingredient for success a quality balsamic vinegar is necessary. For tonight, I went with an Organic local selection that we found at the Addison Farmer’s Market late last year.

The balsamic vinegar is made by Texas Hill Country Olive Company. Their Terra Verde Traditional balsamic is a really fruity, rich, thick balsamic that has such an amazing sweetness to it that it really made for an excellent choice for this dish which calls for a 1/3 of a cup of vinegar. Plus Terra Verde’s vinegar is reasonably priced at $16 for a 250ml bottle and can be ordered online too.

The only change I made to Emily’s recipe was using lumaconi pasta shells instead of whole wheat penne which I thought I had, but did not. The shell shape of lumaconi did great and the thick syrupy sauce adhered to the noodles nicely, only downside is lumaconi means “giant snails” in Italian so that’s not so appetizing. Also, I recommend adding some imported Parmesan-Reggiano to add to the dish’s nutty, rich flavor.

For the Recipe: Pasta with Roasted Asparagus and Balsamic Butter

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  • Emily

    glad you enjoyed the pasta! and 100% agree about using good quality balsamic in a recipe like this. :)