Roasted Garlic Herb Penne

🥘 Ingredients

• asparagus
  8 oz
• capers
  1 tbsp
• chili flakes
  ½ tsp
• garlic herb butter
  2 tbsp
• lemon
  1 unit
• olive oil
  1 tsp
• parmesan cheese
  ⅓ cup
• penne pasta
  8 oz
• roma tomato
  2 unit
• vegetable oil
  1 tsp

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Once water is boiling, add penne pasta and cook, stirring occasionally, until al dente, ⏱️ 10 minutes to ⏱️ 12 minutes . Scoop out and reserve ½ cup pasta cooking water, then drain.

   penne pasta: 8 oz
2. 

   2

   Meanwhile, wash and dry all produce. Drain capers and thoroughly pat dry with paper towels. Trim off and discard woody ends from asparagus ; cut crosswise into 1-inch pieces. Dice roma tomato . Zest 1 tsp zest from lemon ; quarter lemon.

   capers: 1 tbsp, asparagus: 8 oz, roma tomato: 2 unit, lemon: 1 unit
3. 

   3

   Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Once oil is hot enough that a caper sizzles immediately when added to the pan, add capers and cook, stirring occasionally, until crispy, ⏱️ 1 minute to ⏱️ 3 minutes . Carefully transfer capers to a paper-towel-lined plate.

   vegetable oil: 1 tsp
4. 

   4

   Heat a drizzle of vegetable oil in same pan over medium-high heat. Add asparagus and a pinch of chili flakes . Cook, stirring often, until bright green, ⏱️ 2 minutes to ⏱️ 4 minutes . Add tomato and cook, stirring, until slightly softened, ⏱️ 1 minute to ⏱️ 2 minutes . Season with salt and pepper.

   chili flakes: ½ tsp
5. 

   5

   Add penne, garlic herb butter , half the parmesan cheese , and ⅓ cup reserved pasta cooking water to pan. Season with salt and pepper. Stir until thoroughly combined and a loose sauce has formed.

   garlic herb butter: 2 tbsp, parmesan cheese: ⅓ cup
6. 

   6

   Divide pasta between bowls. Sprinkle with remaining parmesan cheese, a drizzle of olive oil and as many crispy capers as you like (you may have capers leftover). Garnish with lemon zest and additional chili flakes (to taste). Serve with remaining lemon wedges on the side for squeezing over.

   olive oil: 1 tsp