Pasta with Beans and Spring Vegetables

Radiatore Pasta with Cannelini Beans and Spring Vegetables

Ingredients
2 cups Radiatore pasta
2 medium red potatoes cut into 2 inch cubes
3 Tablespoons olive oil
1 Tablespoon butter
1 bunch asparagus
1 cup peas
1 leek rinsed well
1/2 medium onion chopped
1 can cannellini beans
1/4 cup freshly grated Parmesan
chopped parsley and chives
1 Tablespoon fresh lemon juice
Salt and pepper 
Crushed red pepper (optional)

Now that warmer weather is here (it was over 90 degrees today) that means that meal prep needs to be simple and quick. This recipe is made mostly on a sheet pan and putting it together is a breeze.

Preheat oven to 425 degrees. Spray sheet pan with olive oil. In a bowl, toss potatoes with 1 Tablespoon olive oil, then spread on pan and bake for 10 minutes. Slice asparagus into thirds, and cut leek lengthwise, then slice into 1/2 inch pieces. Toss with 1 Tablespoon olive oil, salt and pepper and add to sheet pan. Bake for 15 minutes, or until done, stirring occasionally.

Cook pasta. When pasta is done, turn off water and add peas and let sit for a minute before rinsing.

Melt butter in a large pan, add onion and cook for 5 minutes. Add beans, parsley and chives and heat through. Add baked veggies, pasta and peas. Stir in remaining olive oil. Season with salt, pepper and red pepper to taste. Serve with fresh grated Parmesan and additional parsley and chives, if desired.