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Peace. Love. Ranch.

Pasta with Pan Roasted Fennel, Potato & Onion

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!

  • Prep Time 10 min
  • Cook Time 20 min
  • Servings 4
  • Print print Print

Ingredients (6)

For safe meat preparation, reference the USDA website.

Steps (4)

  1. 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.

  2. 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.

  3. 3

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

  4. 4

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

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63 Reviews


recommend 82.5% would recommend this recipe

Rated 3 out of 5 by from Fennel or not I learned I don't have fennel fans in my house. LOL
Date published: 2022-01-04
Rated 5 out of 5 by from I did it but with peas instead of potatoes, and noodles, and it went over great!
Date published: 2021-06-24
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