Penne with Potatoes and Rocket

What? This doesn't look like Penne pasta to you?

Ok, ok. You caught me. I used a different pasta. Don't remember the name, but... I don't recommend it (so who cares what it's called, ha!). Looks good though, eh?

This was a scrumptious dinner. The only trick is, you need to have the right mix of pasta and potatoes. I thought these oversized tubes would look good and be great for the dish. Not so. Created too much pasta for the overall taste. The potatoes are soooo good, and the combo is very tasty. Just be sure to make a 50-50 split with pasta and potatoes. I think I could have used more greens too, but Tim is not a fan of 'green things', so I went light on them.

Note: I did not use Rocket. Couldn't find it at our grocery store. Instead, I used another green called 'field salad'. Not sure what it was, but it worked. I think most greens would be good, so mix it up!

Geez, did I even follow the recipe?! Yes, I did. I swear. And it's good. A definite keeper for weeknight suppers.

Penne with Potatoes and Rocket
adapted from Chez Panisse Vegetables by Smitten Kitchen

1 pound firm boiling potatoes (I’d recommend fingerlings, even though we couldn’t find them)
About 1/2 cup extra-virgin olive oil
Salt and pepper
2 bunches rocket (about a half pound)
1 small red onion
2-3 cloves of garlic
1 sprig rosemary (optional)
3/4 pound penne or other tubular pasta
1/2 lemon

Preheat the oven to 400. Slice the potatoes about 1/3 inch thick and toss them with a small amount of the olive oil, salt, and pepper. Spread them in a single layer in an ovenproof dish or on a baking sheet (I like to line mine with parchment, to make everything — and clean-up, easier) and roast in the oven until they are golden brown and cooked through, about 15 minutes. (Mine took a bit longer.)

Meanwhile, wash the rocket (older, larger leaves are preferable to the tender sprouts), drain, and set aside. Slice the red onion thin. Peel and chop fine the garlic cloves and the rosemary leaves. Put a large pot of salter water on to boil for the pasta.

When the potatoes are done, remove them from teh oven and put the pasta on to boil. Heat a saute pan, add some of olive oil, and saute the sliced onion until it is soft and translucent and starting to brown, about 5 minutes. Add the rocket and garlic, and saute both until they just begin to wilt and soften. Lower the heat, add the potato slices and rosemary and toss together for a minutre or two. When the noodles are done, drain them and add them to the potatoes and onion. Add a squeeze of lemon juice and toss everything together. Drizzle with a little olive oil and serve.

Like the potato and pasta combo? Try these:
- Potato and Pasta Bake, from Green Gourmet Giraffe
- Pasta with Roasted Sweet Potato and Beurre Blanc , from Not Eating Out in New York
- Potato and Leek Sacchettini with Goat Cheese and Fresh Herbs, from Once Upon a Feast

Guten appetit!