Ingredients (6)
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extra-virgin olive oil 3 tablespoons
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fennel bulb with fronds, quartered lengthwise, cored and thinly sliced (fronds reserved for garnish) 1
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sweet onion, halved, thinly sliced 1
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baby red potatoes, halved 8 ounces
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chickpea fusilli or your favorite pasta 8 ounces
Steps (4)
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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.
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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.
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3
Add pasta to boiling potato water. Reduce heat and cook according to package directions. Drain pasta, reserving ½ cup of water.
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4
Toss pasta in skillet with vegetables adding additional reserved water, if needed. Garnish with fennel fronds.
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