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1
Preheat the oven to 400F.
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Spread the asparagus on a sheet pan, drizzle with 1 tablespoon of the olive oil, and sprinkle on 1/4 teaspoon of salt.
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Roast for 8 minutes (less if the asparagus is thin), shaking the sheet pan to turn the asparagus once during roasting.
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4
Bring 4 quarts of water to a boil, then add 1/2 teaspoon of salt and the pasta and cook until al dente, checking it after 6 minutes.
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5
Drain, reserving 1/2 cup of the pasta water.
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6
Meanwhile, heat the remaining 1 tablespoon olive oil in a large saute pan over medium heat, then add the onion and a pinch of salt and saute until translucent, about 4 minutes.
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7
Add the garlic and red pepper flakes, saute for 30 seconds, then pour in 1/4 cup of the reserved pasta water to deglaze the pan.
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8
Stir in the pasta and the remaining 1/4 cup pasta water, then add the asparagus, beans, lemon juice, lemon zest, and thyme and stir until well coated.
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9
Stir in the Basil Lemon Drizzle, the cheese, a pinch of salt, and a spritz of lemon juice and serve immediately.
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10
For a little extra protein, add about 1 cup of diced cooked chicken.
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11
My Familys Favorite Chicken (page 111) would be a great choice.
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12
To sneak in a serving of dark leafy greens, stir in 2 cups of chopped arugula or spinach at the very end.
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13
If youre sensitive to gluten, or even if you arent, try Tinkyada brand brown rice penne.
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It cooks in 12 minutes and remains al dente, which is vero Italiano.
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15
If you use other brands of brown rice pasta, be careful not to overcook them or they will turn mushy and fall apart.
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Also, unlike regular pasta, all brands of brown rice pasta need to be rinsed after cooking.
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17
You can certainly substitute canned beans in this recipe.
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Use about half of a 15-ounce can and, as usual, drain and rinse, then refresh the beans with a spritz of lemon juice and a pinch of sea salt.
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19
Store in an airtight container in the refrigerator for 4 days.
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20
(per serving)
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21
Calories: 330
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Total Fat: 5.8g (0.7g saturated, 3.3g monounsaturated)
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23
Carbohydrates: 57g
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24
Protein: 13g
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25
Fiber: 6g
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26
Sodium: 315mg
