Work Week Lunch

Prepare the Shallots
0 In a big skillet over medium heat, add the butter and let it melt. Add the shallot and a pinch of salt, and cook for 2-3 minutes until the shallot has softened and darkened in color.
For Cooking the Pasta
1 Add the pasta, water, and a bit more salt to the skillet. Increase the heat to medium-high and bring the mixture to a boil, uncovered. Once boiling, reduce the heat back to medium. Stir the pasta frequently to prevent it from sticking together or to the bottom of the skillet. Continue cooking for 5-7 minutes until most of the water is absorbed and the pasta is almost al dente.
Add the Vegetables
8 Stir in the broccoli and asparagus. Keep cooking, stirring frequently, until the vegetables are bright green and tender, and the pasta is fully al dente, about 3-4 more minutes.
Make the Sauce
2 At this point, there should be a small amount of water left in the skillet—this will help create the sauce. Add the artichoke hearts, tomatoes, capers, garlic, 1/2 the lemon juice, butter, and parmesan cheese. Stir everything together with a sturdy spatula, ensuring the butter and parmesan melt into the sauce evenly.
3 Taste the pasta, vegetables, and sauce and add salt and pepper. Add more lemon or capers if necessary, and add red pepper flakes if you like heat.
Portion out for Later
4 Transfer the pasta to the containers with a large spoon. Once all the pasta is divided, spoon in any leftover sauce into the meal prep containers equally. If there is a lot of extra sauce, put some in a separate container to use to add to the pasta when you reheat it. Once the pasta is cooled, put the lids on and put in the fridge. That's it!