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!
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
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.
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.
Add pasta to boiling potato water. Reduce heat and cook according to package directions. Drain pasta, reserving ½ cup of water.
Toss pasta in skillet with vegetables adding additional reserved water, if needed. Garnish with fennel fronds.
For safe meat preparation, reference the USDA website.
DID YOU MAKE THIS RECIPE?
Check if you made it
I made it
(57 people made this)
Hidden Valley® Ranchology Rewards
Join the new Ranchology® Rewards program. Fun badges. Delicious rewards. What are you waiting for?Join Now