Rigatoni Al Forno with Roasted Asparagus
Main Categories:
Asparagus Vegetarian
Pasta
2 tablespoons of olive oil; may be doubled
3 cups of chopped onion; large chunks
3/4 pound of Rigatoni; or similar pasta
1 pound of asparagus; cut into 2" pieces
1/2 teaspoon of salt; plus more to taste
3 tablespoons of Balsamic vinegar;
Freshly ground black pepper
1/3 cup of grated parmesan cheese
1/2 cup of bread crumbs
Balsamic vinegar; to serve
Preheat oven to 375ºF/ 190ºC. Put up a large potful of water to boil. Pour
the oil into a 9x13-inch baking pan (preferably glass). Break up the onion
chunks with your hands, add them to the oil, and stir them around a little
so they get coated. Place the uncovered pan in the oven and roast for 5
minutes. When the water reaches a rapid boil, add the pasta and let it begin
cooking while you continue roasting the vegetables. After the onions have
been in the oven for about 5 minutes, stir in the asparagus and sprinkle
with 1/2 teaspoon salt. Spread everything into a single layer, return the
pan to the oven, and roast for 5 minutes longer. Drain the pasts as soon as
it is al dente, and stir it into the pan of onions and asparagus. Add the 3
to 4 tablespoons vinegar, black pepper, and parmesan, and mix well. Sprinkle
the bread crumbs over the top, and return the pan to the oven. Bake
uncovered for 10 to 15 minutes, or until the bread crumbs are brown and
crisp. Serve hot, and pass around the pepper mill, extra parmesan and a
cruet of additional balsamic vinegar, if desired. Yields 4 to 5 servings.
Prep time 30 minutes. PER SERVING: 522 cals, 11.3 g fat, 19.4%
"Al forno means oven-baked, and that's one of the wonderful features of this
dish. The vegetables are cooked in a roasting pan right in the oven and
cooked pasta gets added directly to the same pan. Cover, return the pan to
the oven, then bring it directly to the table when its done. This is a great
make-after-work dish, and the cleanup is minimal. *To make this for a crowd,
bake two pans simultaneously. **The rigatoni can be cooked a day or two in
advance, lightly oiled and stored in an airtight container in the
refrigerator, or you can boil it while you roast the vegetables, as
indicated in the recipe.
MENU: Potato Soup with Rosemary and Roasted Garlic; Yuppie Platter: A Warm
Salad of Radicchio, Belgian Endive, and Goat Cheese; Rigatoni al Forno with
Roasted Asparagus and Onions; Lemon Cloud. Recipe by: Mollie Katzens
Vegetable Heaven (1997) |
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