Rigatoni Al Forno with roasted asparagus and onions

Page 142

Cuisine: Fusion | Course Type: Main Courses

(2 reviews)

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Recipe Review

This simple recipe was a delightful surprise. It is roasted onions and asparagus mixed with boiled rigatoni noodles, seasoned with vinegar and topped with bread crumbs and parmesan cheese. I also roasted the vegetables for longer, waiting for the Rigatoni to cook. It would be best to really get that water boiling right away. The type of bread crumb was not specified, but Panko bread crumbs worked fine. This is not very filling, but as I saw my teenager in front of the TV, finishing off the rest right out of the pan, I do not think he went to bed hungry. It made up quickly and was great for a simple dinner.

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Comments

Queezle_Sister - 15th March 2012
Oh what a nice reminder about this recipe - and this cookbook. I'm hungry!

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