Bow Tie Pasta with Lemon Caper Sauce
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
Directions
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Preheat oven to 425 degrees. Place rack in the lower third of oven.
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.
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.
Meanwhile, bring a large pot of water to a rolling boil. Cook the bowtie pasta until al dente according to the directions on the package, about 11 minutes.
While pasta is cooking, melt butter in a large pot over medium high heat. When butter is bubbling and slightly golden, add capers; cook capers until slightly crisp, about 3 minutes. Turn the heat down to medium; add minced garlic; cook, stirring often, until garlic is tender, about 2 more minutes. Add kale; stir. Use a large slotted spoon to transfer the al dente pasta to the butter sauce. The pasta water clinging to the cooked pasta will help to slightly thin out the sauce. Stir, allowing butter sauce to coat the pasta. Add lemon juice, tomatoes, zucchini and asparagus; cook until veggies are warmed through, about 3 minutes.
Serve, garnished with lemon zest and basil.