Penne with Roasted Broccoli and Balsamic Butter

1 lb broccoli, cut in small spears
2 T olive oil
2 cloves garlic minced fine
salt and fresh-ground pepper
1/2 c + 2 T balsamic vinegar
1/2 t brown sugar
1 lb penne
6 T butter, cut in pieces
1/3 c toasted pine nuts
1/3 c grated paremesan

Heat oven to 400 degrees.  Toss broccoli with olive oil, 1/4 t each salt
and pepper.  Turn occasionally.  Roast until tender, about 15 minutes.
Add garlic.  Roast 1 minute more.

Put vinegar in a small saucepan.  Simmer until 3 T remains.
Simmering the balsamic both  mellows and thickens it, making a uniquely
flavored sauce.  Stir in brown sugar and 1/4 t pepper.  Remove from heat.

Cook penne in boiling salted sater.  Drain, toss with butter, vinegar,
broccoli, parmesan, and the remaining salt.  Add the toasted nuts.  Serve
with extra parmesan.