Roasted Asparagus Pasta with White Beans and Thyme

• 1 bunch asparagus, peeled and cut diagonally into 1-inch pieces
• 2 tablespoons extra-virgin olive oil
• Sea salt
• 12 ounces penne or bowtie pasta
• 1/2 cup diced red onion
• 1 1/2 tablespoons finely chopped garlic
• Pinch of red pepper flakes
• 1 cup cooked cannellini (see page 110) or navy beans
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon fresh thyme, or 1/2 teaspoon dried
• 1/4 cup Basil Lemon Drizzle (page 177; optional)
• 1/4 cup grated organic Parmesan cheese (optional)

1. Preheat the oven to 400F.
2. Spread the asparagus on a sheet pan, drizzle with 1 tablespoon of the olive oil, and sprinkle on 1/4 teaspoon of salt.
3. Roast for 8 minutes (less if the asparagus is thin), shaking the sheet pan to turn the asparagus once during roasting.
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.
5. Drain, reserving 1/2 cup of the pasta water.
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.
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.
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.
9. Stir in the Basil Lemon Drizzle, the cheese, a pinch of salt, and a spritz of lemon juice and serve immediately.
10. For a little extra protein, add about 1 cup of diced cooked chicken.
11. My Familys Favorite Chicken (page 111) would be a great choice.
12. To sneak in a serving of dark leafy greens, stir in 2 cups of chopped arugula or spinach at the very end.
13. If youre sensitive to gluten, or even if you arent, try Tinkyada brand brown rice penne.
14. It cooks in 12 minutes and remains al dente, which is vero Italiano.
15. If you use other brands of brown rice pasta, be careful not to overcook them or they will turn mushy and fall apart.
16. Also, unlike regular pasta, all brands of brown rice pasta need to be rinsed after cooking.
17. You can certainly substitute canned beans in this recipe.
18. 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.
19. Store in an airtight container in the refrigerator for 4 days.
20. (per serving)
21. Calories: 330
22. Total Fat: 5.8g (0.7g saturated, 3.3g monounsaturated)
23. Carbohydrates: 57g
24. Protein: 13g
25. Fiber: 6g
26. Sodium: 315mg

extravirgin olive oil, salt, penne, red onion, garlic, red pepper, beans, freshly squeezed lemon juice, lemon zest, fresh thyme, drizzle, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/roasted-asparagus-pasta-with-white-beans-and-thyme-379258 (may not work)