Pasta with Pan Roasted Fennel, Potato & Onion

Name: Pasta with Pan Roasted Fennel, Potato & Onion
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: N/A
Ingredients: 3 tablespoons extra-virgin olive oil; 1 fennel bulb; 1 sweet onion; 8 ounces baby red potatoes; 2 tablespoons Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix; 8 ounces chickpea fusilli

What happens when tangy ranch meets hearty red potatoes and perfectly prepped pasta? This savory creation scores Lisa K. a victory. Try it and see why!

Prep Time 10 min
Cook Time 20 min
Servings 4

Pasta with Pan Roasted Fennel, Potato & Onion

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Ingredients (6)

extra-virgin olive oil 3 tablespoons
fennel bulb with fronds, quartered lengthwise, cored and thinly sliced (fronds reserved for garnish) 1
sweet onion, halved, thinly sliced 1
baby red potatoes, halved 8 ounces
chickpea fusilli or your favorite pasta 8 ounces
Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet

Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix 2 tablespoons

For safe meat preparation, reference the USDA website.

Steps (4)

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

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

Add pasta to boiling potato water. Reduce heat and cook according to package directions. Drain pasta, reserving ½ cup of water.
4

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