Ingredients
- 1 cup cherry tomatoes
- 5 oz. uncooked bowtie pasta
- 1 small zucchini, diced in ½” pieces
- ½ bunch asparagus, cut in 1” pieces
- 4-5 basil leaves, chiffonade
- 2 cloves garlic, finely minced
- ½ bunch tuscan kale, stemmed and cut in 1” pieces
- 3 tablespoons capers
- 5 Tablespoons unsalted butter
- Juice and zest of 1 lemon
- Salt and pepper to taste
INSTRUCTIONS:
1. Preheat oven to 425 degrees and place rack in the lower third of your oven.
2. On a half sheet pan lined with parchment paper, place the cherry tomatoes and diced zucchini on ⅔ of the pan. Drizzle 2 tablespoons of olive oil over the tomatoes and zucchini and toss carefully to keep the veggies from mixing together. Season with salt and pepper and place in the oven with a timer set to 10 minutes.
3. In a smaller bowl, toss the asparagus with the remaining olive oil and season with salt and pepper. When the 10 minute timer goes off, open the oven and carefully add the asparagus to the sheet pan with the tomatoes and zucchini. Continue to cook the all veggies for another 5-7 minutes or until the asparagus is bright green and tender.
4. Remove the veggies from the oven and set aside to cool slightly.
5. Meanwhile bring a large pot of water to a rolling boil. Cook the bowtie pasta until al dente according to the directions on the packaging.
6. While the pasta is cooking, melt the butter in a large pot over medium high heat. When the butter is bubbled and slightly golden, add the capers. Cook the capers until slightly crisp, about 3 minutes. Turn the heat down to medium and add the minced garlic and cook, stirring often, until garlic is tender, about 2 more minutes. Add the kale and stir. Use a spider 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 the mixture allowing the butter sauce to coat the pasta. Add the lemon juice, roasted tomatoes, zucchini, and asparagus and cook until the veggies are warmed through, about 3 minutes.
7. Garnish with lemon zest and basil before serving.