Rolling Prairie Recipe
Penne with Potatoes and Asparagus
2 Tbsp olive oil
1 large onion, coarsely chopped (about 2 cups)
1 lb. small waxy potatoes, cut in thick slices then cut in half (about 4 cups)
several sprigs fresh thyme (optional)
½ lb. penne pasta
1 lb asparagus, cut into 1 to 2-inch pieces
several splashes balsamic vinegar
freshly ground black pepper to taste
¼ cup fresh basil leaves, cut into ribbons
freshly grated Parmesan cheese
Preheat oven to 375. Pour oil into a 9 x 13 baking dish. Add onions and potatoes to the pan, sprinkle with 1/2 teaspoon salt, add sprigs of thyme, and mix well to coat vegetables. Bake uncovered for approximately 15 minutes, or until veggies are just tender. While vegetables are roasting, cook the pasta al dente, drain and set aside. Remove vegetables from the oven, add the asparagus and cooked pasta. Season with remaining ½ teaspoon salt, balsamic, black pepper and fresh basil. Toss carefully until veggies and pasta are evenly mixed. Return to oven and cook uncovered for 10 minutes. Serve hot, with a sprinkle of Parmesan on top. Serves 6.
Recipe by Nancy O’Connor
Nancy O' Connor M.S. Ed. is an author, nutrition educator, and cooking instructor. She is the Director of Education and Outreach for Community Mercantile Cooperative Grocery in Lawrence, Kansas. She lives in the country outside Lawrence with her husband and two sons. You can reach Nancy at cmef@themerc.coop.
