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.

Add the pasta, water, salt, and turn heat up to medium-high. Bring the pasta to a boil uncovered, then lower the heat back down to medium and continue cooking the pasta. Stir often so the pasta does not get stuck together or to the bottom of the pot. After 5-7 minutes most of the water will be absorbed and the pasta will be almost al dente. Add the broccoli and asparagus and continue to stir often until the vegetables are bright in color and the pasta is al dente, about 3-4 more minutes.

Most of the water will be absorbed at this point, but you will have some left at the bottom. This will help make the sauce. Add the artichoke hearts, tomatoes, capers, garlic, 1/2 the lemon juice, butter, and parmesan. Stir everything well with a sturdy spatula and continuously mix to melt the butter and parmesan into the sauce.

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.

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!