Pasta with Pan Roasted Fennel, Potato & Onion

  • Prep: 10 min
  • Cook: 20 min
  • Total: 30 min
  • Servings: 4

What happens when tangy ranch meets hearty red potatoes and perfectly prepped pasta? This savory creation scored Lisa K. a victory in the Veggie category of our Hidden Valley® Ranch Night!™ recipe contest. Try it and see why!

Rated 4.4681/5 based on 47 customer reviews

Ingredients (6)

  • 3 tablespoons extra-virgin olive oil
  • 1 fennel bulb with fronds, quartered lengthwise, cored and thinly sliced (fronds reserved for garnish)
  • 1 sweet onion, halved, thinly sliced
  • 8 ounces baby red potatoes, halved
  • 8 ounces chickpea fusilli or your favorite pasta

Steps (4)

  • Step 1

    Heat olive oil in a large skillet over medium-high heat. Add fennel and onion; cover and cook for 4 to 5 minutes, stirring occasionally, until the onion is softened.

  • Step 2

    Cook potatoes for 3 to 4 minutes in a large pot of boiling water. When potatoes are ready, using a slotted spoon, transfer them to the skillet along with ½ cup of the boiling water and the Ranch seasoning; cook, covered, stirring occasionally until potatoes are tender about 10 minutes more.

  • Step 3

    Add pasta to boiling potato water. Reduce heat and cook according to package directions. Drain pasta, reserving ½ cup of water.

  • Step 4

    Toss pasta in skillet with vegetables adding additional reserved water, if needed. Garnish with fennel fronds.

  • For safe meat preparation, reference the USDA website.


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Ratings & Reviews

Rated 4 out of 5 by from Great Dish! Great one pan dish for the family. Delicious and fun dish.
Date published: 2021-03-28
Rated 5 out of 5 by from Pasta with Pan Roasted Fennel,Potato & Onion A great dish for the entire family. Very easy to make. Smells great while cooking.
Date published: 2021-03-22
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