This recipe earned a thumbs up from my picky husband. And permission to make it again! So that's even better. I can imagine this with roasted butternut squash in the fall.
Penne with Balsamic Butter Sauce
Inspired by Food and Wine
1 lb broccoli, cut into pieces
1 lb penne (I love our Maestri Pastai brand)
1/4 cup Fig Balsamic Vinegar
1/4 lb butter, cut into quarters
2 tbsp Roasted Garlic Olive Oil
Salt and Pepper to taste
Heat the oven to 400degrees. Toss the broccoli with 1 tbsp Roasted Garlic Olive Oil and some salt and pepper. Roast about 10 minutes.
Cook the penne until it is al dente, about 11-13 minutes.
Toss cooked pasta with veggies, salt and pepper and balsamic.