Description

This is the perfect meatless Monday dinner to serve. It's quick, easy and delicious.

Ingredients

• 1 c. cherry tomatoes
• 5 oz. bowtie pasta, uncooked
• 1 small zucchini, diced in ½ inch pieces
• ½ bunch asparagus, cut in 1 inch pieces
• 4-5 basil leaves, chiffonade
• 2 cloves garlic, finely minced
• ½ bunch tuscan kale, stemmed and cut in 1 inch pieces (or fresh spinach)
• 3 T. capers, drained and rinsed
• 5 T. unsalted butter
• freshly squeezed juice and zest from 1 lemon
• salt and pepper, to taste

Steps

1. Preheat oven to 425 degrees. Place rack in the lower third of oven.
2. On a half sheet pan lined with parchment paper, place cherry tomatoes and diced zucchini on ⅔ of the pan. Drizzle 2 T. olive oil over tomatoes and zucchini; toss carefully to keep the veggies from mixing together. Season with salt and pepper. Place in the oven for 10 minutes.
3. In a small bowl, toss asparagus with remaining olive oil. Season with salt and pepper. When the veggies have been in oven 10 minutes, carefully add asparagus to the sheet pan with the tomatoes and zucchini. Cook all veggies for another 5-7 minutes or until asparagus is bright green and tender. Remove veggies from oven; set aside to cool slightly.