Penne with roasted fennel and onions Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 fennel bulbs, tall stalks and leaves removed, bulb cut in halflengthwise and cut crosswise into1/4 inch thick slices...
2 medium onions, yellow, cut in half and sliced 1/4 inch thick...
2 large garlic cloves finely chopped...
1/2 cup olive oil...
1 T kosher salt, plus more for seasoning...
1/2 pound of penne pasta...
2 T chopped fresh parsley leaves, chopped...
Freshly grated Parmesan cheese...
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Directions: |
Directions:Combine the olive oil, fennel, onions and garlic in a large roasting pan...
Season with salt and black pepper...
Toss this mixture so as to coat all ingredients...
Spread mixture to an even layer...
Heat oven to 450 degrees...
Roast on the uppermost rack in the oven, stirring occasionall, until the fennel and onions are just beginning to brown...
This should take 20 to 25 minutes, do not overcook, the fennel and onions will quickly go from brown to being burned!!!
While veggies are roasting, bring a large pot of water to boil over high heat...
Add 1T of salt and the penne to the boiling water, cook, until the pasta is tender but firm according to package directions...
Drain pasta and transfer to a large preheated bowl, add the roasted veggies with the olive oil, toss gently and top with chopped parsley...
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Number Of
Servings: |
Number Of
Servings:2 or 3 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: Preheat a large bowl for pasta by placing in hot water for 45 seconds, wiping bowl dry and immediately adding penne and veggies, tos gently and top with parsley and Parmesan cheese...
Crusty bread and cool glass of red wine.....
So good!
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