Rigatoni Al Forno with Roasted Asparagus
| Yield: | 4 Servings |
| Categories: | Pasta, Vegetarian |
| 2 | tb | Olive oil; may be doubled |
| 3 | c | Chopped onion; large chunks |
| 3/4 | lb | Rigatoni; or similar grooved, tubular pasta |
| 1 | lb | Asparagus; cut into 2" pieces |
| 1/2 | ts | Salt; plus more to taste |
| 3 | tb | Balsamic vinegar; (3 to 4 tbs) |
| Freshly ground black pepper | ||
| 1/3 | c | Grated parmesan cheese; (plus extra for the top) |
| 1/2 | c | Bread crumbs |
| Balsamic vinegar; to serve |
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