Asparagus Rigatoni al Forno.
This recipe is from one of my mum's many vegetarian cookbooks (yes, her collection is non-exhaustive) - Mollie Katzen's 'Vegetable Heaven', but it's one of those recipes I know completely off by heart.
With an impressive name and taste, it is very easy to make and a great dish to cook and then live off of for the next few days.
Here are the ingredients - to serve 4 - 5 people (although I normally make the same when cooking for me and my boyfriend, and the leftovers make an excellent lazy lunch the next day)
- 3 - 4 tbsp of olive oil
- 2 small onions, chopped into large chunks
- Around 400 - 500g of asparagus, chopped into two inch pieces
- 1/2 teaspoon of salt
- 350g of pasta, rigatoni or penne is best, and to be healthier opt for wholegrain.
- 3 - 4 tbsp of balsamic vinegar
- Freshly ground black pepper, to taste
- 70 grams of parmesan cheese, grated (plus a bit extra for the top)
- 70 grams of bread crumbs
- Extra balsamic vinegar for drizzling (optional)
- Preheat your oven to 190 degrees C, and put a large pot of water on the hob to boil for the pasta.
- Pour the oil into a 9 x 13inch baking dish, glass is best. Scatter the onion in with your hands, then stir so it is coated in the oil. Place the uncovered dish in the oven and roast for 5 minutes.
- When your water is boiling rapidly, add your pasta and cook whilst you continue to roast the vegetables.
- After the onions have been roasting for 5 mins, stir in the asparagus and sprinkle with the salt. Spread everything into a single layer and return to the oven to roast for another 5 mins.
- When the pasta is al-dente (has a bit of a bite to it still), drain and stir into the dish of vegetables. Add the vinegar, black pepper and parmesan and mix well. Sprinkle over the bread crumbs and a little more parmesan and return the pan to the oven.
- Bake uncovered for 10-15 mins, or until the bread crumbs are golden brown and crisp. Serve hot, with extra parmesan and balsamic vinegar if you desire!
|And here is a picture of a happy tiny onion I found, enjoy!|