This may come as a shock, but in Italy, pasta isn’t a main dish. In fact, the average Italian meal consists of small portions of several dishes, pasta among them. In addition, pasta is usually served with sauce only, never with veggies, which are served on their own, usually later in the meal, so this combination is more what I’d call Cal-Italian. The roasted asparagus is soft and sweet and blends deliciously with the creamy cannellini beans and a healthy but not overwhelming amount of pasta. Peeling the asparagus gets rid of the stringy, sometimes tough outer layer to expose the sweet flesh underneath. Buon appetito!

　　

Ingredients

serves 6

　　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)

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Spread the asparagus on a sheet pan, drizzle with 1 tablespoon of the olive oil, and sprinkle on 1/4 teaspoon of salt. Roast for 8 minutes (less if the asparagus is thin), shaking the sheet pan to turn the asparagus once during roasting.

　　

Step 3

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. Drain, reserving 1/2 cup of the pasta water.

　　

Step 4

Meanwhile, heat the remaining 1 tablespoon olive oil in a large sauté pan over medium heat, then add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Add the garlic and red pepper flakes, sauté for 30 seconds, then pour in 1/4 cup of the reserved pasta water to deglaze the pan.

　　

Step 5

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. Stir in the Basil Lemon Drizzle, the cheese, a pinch of salt, and a spritz of lemon juice and serve immediately.

　　

variation

Step 6

For a little extra protein, add about 1 cup of diced cooked chicken. My Family’s Favorite Chicken (page 111) would be a great choice.

　　

Step 7

To sneak in a serving of dark leafy greens, stir in 2 cups of chopped arugula or spinach at the very end.

　　

rebecca’s notes

Step 8

If you’re sensitive to gluten, or even if you aren’t, try Tinkyada brand brown rice penne. It cooks in 12 minutes and remains al dente, which is vero Italiano. If you use other brands of brown rice pasta, be careful not to overcook them or they will turn mushy and fall apart. Also, unlike regular pasta, all brands of brown rice pasta need to be rinsed after cooking.

　　

Step 9

You can certainly substitute canned beans in this recipe. 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.

　　

storage

Step 10

Store in an airtight container in the refrigerator for 4 days.

　　

nutrition information

Step 11

(per serving)

　　

Step 12

Calories: 330

　　

Step 13

Total Fat: 5.8g (0.7g saturated, 3.3g monounsaturated)

　　

Step 14

Carbohydrates: 57g

　　

Step 15

Protein: 13g

　　

Step 16

Fiber: 6g

　　

Step 17

Sodium: 315mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.