Tuesday, Dec. 27

Today Trina and I cooked dinner! I've been spending an awful lot of time on pinterest, looking at recipes in particular and I found one that sounded so delicious that I just had to try it out! It was Asparagus and Penne pasta and it turned out great!! I love being in the kitchen and while the kitchens in my halls at KU are fine, there's something about being home and being in a kitchen that is familiar to me and that I know well. Plus, having most of the ingredients provided for free by my parents doesn't hurt either, haha. Not only did the dish turn out GREAT (recipe at the bottom for those who are curious), but it's actually quite good for you! I used 100% whole wheat pasta and used 1/4 stick of butter, which is a 1/4 of what is called for, but the dish still tasted absolutely delicious! Not only did I get to be in the kitchen and cook away, but it was with Trina, which makes things even more fun! She's able to find humor in just about everything, so there was no shortage of laughing while we were working away! My parents loved the dish and appreciated the night off from the kitchen. I'm putting this in my recipe book with big plans to make again! Happy Cooking! Penne with roasted Asparagus and Balsamic Butter INGREDIENTS 1 pound asparagus 1 tablespoon olive oil 2 teaspoons salt 1/2 teaspoon fresh-ground black pepper 1/2 cup plus 2 tablespoons balsamic vinegar 1/2 teaspoon brown sugar 1 pound penne 1/4 pound butter, cut into pieces (I used 1/4 of a stick) 1/3 cup grated Parmesan cheese, plus more for serving 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. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat. 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.