Ingredients
Method
- Preheat and prep: Preheat oven to 425°F. Bring a large pot of salted water to boil for pasta.
- Prep all vegetables: Trim 1 lb asparagus and cut into 2-inch pieces. Thinly slice 1 red onion. Remove stems from 1 bunch kale and chop into bite-sized pieces (about 4 cups). Mince 4 cloves garlic. Zest and juice 1 lemon. Chop ¼ cup fresh parsley. Set aside.
- Prepare chicken (if using): Pat 1 lb chicken breast dry. In a small bowl, combine 2 tablespoons olive oil, 1 teaspoon Italian herbs, 2 cloves minced garlic, juice of ½ lemon, salt, and pepper. Rub mixture all over chicken.
- Roast the asparagus: Toss 1 lb asparagus pieces with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 12-15 minutes until tender and lightly caramelized at the tips.
- Cook the pasta: Add 12 oz pasta to boiling salted water and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Cook chicken (if using): While pasta cooks, heat a large skillet over medium-high heat. Add seasoned chicken and cook 6-7 minutes per side until golden and cooked through (internal temp 165°F). Remove to a cutting board, tent with foil, and let rest 5 minutes before slicing.
- Make the sauce: In the same large skillet (or a new one if you cooked chicken), heat 2 tablespoons olive oil over medium heat. Add 1 sliced red onion and cook 3-4 minutes until softened. Add 4 cloves minced garlic and cook 1 minute until fragrant.
- Burst the tomatoes: Add 1 pint cherry tomatoes to the skillet and cook 5-6 minutes, pressing gently with a spoon to help them burst and release their juices. They should break down into a chunky sauce.
- Add greens and beans: Add 4 cups chopped kale to the skillet and cook 2-3 minutes, stirring, until wilted. Add 1 can drained white beans and roasted asparagus. Toss to combine and warm through.
- Combine and finish: Add drained pasta to the vegetable mixture. Add lemon zest, juice of 1 lemon, and ¼ cup fresh parsley. Toss everything together, adding reserved pasta water a little at a time until you reach desired consistency (the starchy water helps create a silky sauce that clings to the pasta).
- Serve: Season with salt and black pepper to taste. Divide among 4 bowls and top with grated Parmesan cheese. For those eating chicken, top bowls with sliced grilled chicken breast.
Notes
CHEF'S TIPS:
PASTA WATER IS KEY:
- The starchy pasta water helps emulsify the sauce and makes it cling to the pasta
- Don't skip reserving it! ASPARAGUS TIPS:
- Roasting at high heat caramelizes the natural sugars and creates crispy, flavorful tips while keeping the stalks tender BURST TOMATOES:
- Don't rush this step
- Letting the tomatoes cook down slowly creates a sweet, jammy sauce that's the backbone of the dish KALE STEMS:
- Remove the tough stems before chopping—they take too long to cook and can be fibrous LEMON AT THE END:
- Adding lemon juice at the very end keeps it bright and fresh rather than cooking it down MAKE IT VEGAN:
- Skip the Parmesan or use nutritional yeast for a cheesy flavor SUBSTITUTIONS:
- No asparagus? Use broccoli or green beans
- No kale? Spinach or Swiss chard work great
- The starchy pasta water helps emulsify the sauce and makes it cling to the pasta
- Don't skip reserving it! ASPARAGUS TIPS:
- Roasting at high heat caramelizes the natural sugars and creates crispy, flavorful tips while keeping the stalks tender BURST TOMATOES:
- Don't rush this step
- Letting the tomatoes cook down slowly creates a sweet, jammy sauce that's the backbone of the dish KALE STEMS:
- Remove the tough stems before chopping—they take too long to cook and can be fibrous LEMON AT THE END:
- Adding lemon juice at the very end keeps it bright and fresh rather than cooking it down MAKE IT VEGAN:
- Skip the Parmesan or use nutritional yeast for a cheesy flavor SUBSTITUTIONS:
- No asparagus? Use broccoli or green beans
- No kale? Spinach or Swiss chard work great