Pasta baked with vegetables

Ingredients:

• 340 g whole grain penne pasta (feathers)
• 3 tablespoons olive oil, divided
• 1 yellow onion, thinly sliced
• 3 cloves garlic, crushed
• 1 bunch asparagus, cut into small pieces
• 1 medium zucchini, cut into small pieces
• Black pepper to taste
• 0.5 cups white wine
• 2 cups torn fresh kale
• 1 cup frozen green peas
• 0.5 cup ricotta
• 0.5 tbsp. pesto sauce
• 1 tbsp. spiced breadcrumbs
• 1/4 tbsp. grated parmesan
• 0.5 tsp crushed red pepper flakes
• Fresh parsley leaves for serving
• Coarse salt to taste

Preparation:

1. Bring a large saucepan of salted water to a boil. Preheat oven to 425°F (220°C).
2. Cook the pasta according to package directions until al dente. Drain, setting aside 1/4 cup of the cooking water (plus a little extra). Set the pasta and cooking water aside.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. When hot, add the onion and garlic and stir. Add the asparagus and zucchini and season with a good pinch of salt and black pepper. Cook, stirring, until the vegetables soften, 2–3 minutes. Add the white wine, scraping the bottom of the pan and letting it evaporate. Add the kale, peas, ricotta, pesto, and the remaining 1/4 cup of pasta cooking water and bring to a boil, cooking for 1 minute. Add the pasta and stir thoroughly. Add more pasta cooking water if the sauce is too thick.
4. Transfer the pasta to a 22x32cm baking dish.
5. In a medium bowl, combine breadcrumbs, Parmesan, red pepper flakes, and the remaining 1 tablespoon olive oil.
6. Sprinkle the pasta with the breadcrumb mixture and bake until the breadcrumbs are golden and the sauce is bubbling, 15–17 minutes. Sprinkle the pasta with fresh parsley.