Sweet Vidalia

I do love Vidalia onions, and have to snap them up whenever I see them at the grocery store, which I did on Saturday. Trying to figure out a way to work in as many fresh spring veggies as possible with very little fresh meat on hand, here's what I made for dinner on Saturday night. It's kind of a hybrid of a couple of different recipes that I found in Cooking Light and online from Food & Wine. This was a big hit with the husband, it worked in a couple different veggies (even more since I served it with a small salad) and since I cooked it for just the two of us, it made lots of leftovers as well. You could also add zucchini or red peppers if you wanted more roasted veggies. I recommend serving with a salad, some good bread, and a nice glass of Savignon Blanc.

2-3 garlic cloves, minced
1 lb. asparagus
1 Vidalia onion
1-2 tbsp. fresh thyme
Salt & fresh ground pepper
1- 2 tbsp. olive oil (with additional for drizzling)
1 lb. penne pasta
~2 oz. crumbled goat cheese or feta

Preheat onion to 400 degrees. Cut asparagus into 1/2 inch pieces on the diagonal and slice onion. Spread garlic on the bottom of a rectangular baking pan / sheet coated with cooking spray. Follow with cut asparagus, sliced onion, and thyme. Sprinkle salt & pepper on top to taste. Drizzle with olive oil and combine with tongs or hands. Roast uncovered for 20 minutes or until onion is soft.

Cook penne according to package directions and drain, reserving 1 cup of cooking water. Return pasta to cooking pot, and toss with roasted asparagus / onion mixture (being sure to include the yummy roasting liquid from the bottom of the pan). Add cheese and combine. Add reserved water, one 1/4 cup at a time, to taste. Add salt & pepper to taste. If desired, drizzle additional olive oil onto pasta to taste. Serve immediately.