Roasted Potato Pennette Rachael Ray Recipes
ROASTED-POTATO PENNETTE - RACHAEL RAY
Make and share this Roasted-Potato Pennette - Rachael Ray recipe from Food.com.
Provided by CookingONTheSide
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Position a rack in the upper third of the oven and preheat to 450°.
- Cut the potatoes into 1/2-inch cubes.
- On a rimmed baking sheet, toss the potatoes with 3 tablespoons olive oil, 3/4 teaspoon salt and 1/2 teaspoon pepper; arrange in an even layer.
- Roast until golden and crisp at the edges, 25 to 30 minutes.
- Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a bowl.
- Add the parsley, butter and remaining 1 tablespoon olive oil and toss.
- Season with salt and pepper; add the potatoes and toss again.
Nutrition Facts : Calories 498.1, Fat 23.5, SaturatedFat 7.5, Cholesterol 22.9, Sodium 69.9, Carbohydrate 68, Fiber 8.4, Sugar 1, Protein 6.5
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