Ingredients:
1 medium onion
2 T olive oil
6 oz. dried rigatoni
1/3 c. Dried Tomato Pesto (found in the produce section)
1/4 t. ground black pepper
2 T feta cheese (optional)
Fresh italian parsley
Directions:
1. Cut onion into 8 wedges. Place in a 9 X 13 pan; brush with 1 T olive oil. Roast in a 425ยบ oven for 10 minutes.
2. Stir onion. Continue roasting for 15 minutes more or until onion is golden brown.
3. Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with dried tomato pesto and pepper.
4. Transfer pasta to a serving bowl; keep warm. Toss onion with pasta; season to taste with salt. Top with cheese and italian parsley, if desired.
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