Summer Veggies and Pasta with Balsamic Glaze

• 1 pound fresh green beans, trimmed and cut. (sometimes I use asparagus, and add cherry tomatoes)
• 1 tablespoon olive oil
• 1 teaspoon salt or kosher
 • ½  ground black pepper
• 2/3 cup balsamic vinegar
• ½ teaspoon brown sugar
• 1 pound whole-wheat penne
• 6 tablespoons salted butter, cut into ¼-inch cubes
• ½ cup Parmesan cheese, plus more for serving
Heat the oven to 400 degrees F. Place the cut green beans on a large, rimmed baking sheet (lined with foil for easy cleanup). Drizzle the olive oil over top, and sprinkle on ½ teaspoon salt and ¼ teaspoon black pepper. Toss until evenly coated, then spread it back out in an even layer. Roast until tender. and, 15 to 20 minutes, tossing partway through.
In the meantime, put the balsamic vinegar in a small saucepan and simmer. (you’ll know it’s reduced enough when the vinegar coats the back of a spoon). Stir in the brown sugar and remaining ¼ teaspoon black pepper. Remove from the heat.
While the vinegar is reducing, cook the penne according to package instructions. Drain the pasta, and toss it with the butter and vinegar until it’s well coated. Add the veggies, Parmesan and the remaining ½ teaspoon salt, and toss gently to combine. Serve with the extra Parmesan.