Rigatoni Al Forno (Baked Rigatoni) with Roasted Asparagus and On |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
|
One of my favorite make-after-work dishes. Half an hour and it's done. This dish is not saucy and it's not loaded with cheese. It is, however, healthy and relies on the roasted vegetables and balsamic vinegar for it's flavor. Simple and delicious one-dish meal. Ingredients:
3 tablespoons olive oil |
3 cups chopped onions, in large chunks |
3/4 lb rigatoni pasta (or similar tube-shaped pasta) |
1 lb asparagus, cut into 2 inch pieces |
1/2 teaspoon salt |
4 tablespoons balsamic vinegar |
fresh ground black pepper |
1/3 cup grated parmesan cheese |
1/2 cup breadcrumbs |
extra balsamic vinegar, for passing |
Directions:
1. Preheat oven to 375°; put a large pot of water on to boil.
2. Pour olive oil into a 9x13 glass baking dish; break up onion chunks, add to pan and stir to coat in oil; leave pan uncovered, place in oven and roast onions 5 minutes.
3. Add pasta to boiling water.
4. After onions have roasted 5 minutes, add asparagus; stir and sprinkle with the salt; spread it all in a single layer and roast 5 more minutes.
5. Drain pasta when al dente; stir into vegetables and add vinegar, pepper and parmesan; mix well; sprinkle bread crumbs on top; cover with foil and return to oven.
6. Bake until bread crumbs are brown and crisp, 10-15 minutes.
7. Serve hot with a cruet of balsamic vinegar.
|
|