Rigatoni with Roasted Asparagus, Toasted Walnuts and Balsamic Butter

I changed the original recipe ever so slightly.

Ingredients:
1 lb asparagus
1 T olive oil
salt & pepper
1/2 c plus 2 T balsamic vinegar
1/2 tsp brown sugar (or white sugar + molasses)
1 lb pasta, whatever shape you like. I used rigatoni
1/4 lb butter/margarine (I used Blue Bonnet)
1/3 c shredded mozzarella cheese
1/3 c walnuts, toasted in microwave

Directions:
1. Preheat the oven to 400. Snap the ends off the asparagus and cut the remaining spears into 1" pieces. Put the asparagus on a baking sheet and toss with olive oil and 1/4 tsp each of salt and pepper. Roast until tender, 10 minutes.
2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 T remain. Stir in the brown sugar and 1/4 tsp pepper. Remove from heat.
3. Cook the pasta according to package directions. Drain; toss with butter, vinegar, asparagus, cheese, and walnuts. Sprinkle with salt to taste.
Makes 6 servings.

Nutritional Information:
Calories: 477
Fat: 19.5g
Saturated: 3.5g
Cholesterol: 3.5mg
Carbs: 63g
Fiber: 4.5g
Sugar: 6.5g
Protein: 13.5g

Ratings:
Kristen: 4
Dave: 4