Rigatoni with Asparagus and Balsamic Reduction
Skip the red sauce and excite the palate this week on pasta night with our rigatoni with asparagus and balsamic, a tangy way to enjoy seasonal vegetables.
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Cooking tools:
- Oven
- Stove
- Pot
- Colander
- Serving bowl
- Baking sheet
- Skillet
- Spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Kitchen scale
- Pepper mill
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- Tongs
- Fork
- Paring knife
- Kitchen timer
- Grater
Ingredients
- 16 oz rigatoni pasta
- 1 lb fresh asparagus, washed and trimmed
- 1 Tbsp olive oil
- 3/4 tsp salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 1/2 cup balsamic vinegar
- 4 Tbsp unsalted butter, cut into small pieces
- 1/2 tsp honey
- Freshly grated Parmesan cheese
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