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1
Preheat your oven to 400 F and line a large baking sheet with foil or a silicone baking mat.
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2
Add the tomatoes to the pan, drizzle with olive oil and season with a generous amount of salt and pepper.
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3
Place pan in the oven and roast for 8-10 minutes or until you begin to see the tomatoes start to blister.
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4
Remove from oven and set aside.
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5
In a large skillet, add 12 tablespoons of the unsalted butter over medium heat.
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6
Taking a spoon, swirl the butter until it has melted.
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7
Continue to swirl the butter for 5-6 minutes until it just begins to brown (its OK if the butter is bubbly), then remove from heat.
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8
The butter can quickly go from brown to burnt, so as soon as it begins to brown and a nutty aroma fills the air, remove the pan from the heat immediately.
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9
Set aside.
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10
Bring a large pot of salted water to a rolling boil.
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11
Add the pasta and cook according to package instructions for al dente, typically about 8-10 minutes.
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12
Drain and set aside.
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13
While your pasta is cooking, prepare your veggies.
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14
In a large saute pan, melt the remaining 2 tablespoons of butter over medium heat.
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15
Add the mushrooms, and cook for 5 minutes.
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16
Then add your asparagus, broccoli and garlic.
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17
Season with salt and pepper and saute until the veggies are bright and begin to soften, about 5 more minutes.
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18
Add the kale and cook for 1-2 minutes or just until the kale has wilted.
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19
Remove from heat.
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20
In a large bowl, toss together the blistered tomatoes, brown butter, pasta, and sauteed veggies.
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21
Serve the pasta with a fried or poached egg on top and sprinkle with sliced green onions and Parmesan cheese.
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22
Enjoy!
