Pasta with Potatoes, Arugula and Red Onions

--from smittenkitchen.com

• 1 pound yellow finn potatoes, well scrubbed but no need to peel
• About 1/3 cup extra-virgin olive oil
• Salt and pepper
• about a half pound arugula, thoroughly washed and dried
• 1 small red onion, thinly sliced
• 1 – 2 cloves garlic, minced
• 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 and roast in the oven until they are golden brown and cooked through, about 15 minutes. (Mine took a bit longer.) 

When the potatoes are done, remove them from the oven and put the pasta on to boil in a large pot of salted, boiling water. 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 arugula and garlic, and saute both until they just begin to wilt and soften. Lower the heat, add the potato slices and toss together for a minute or two. When the pasta is 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. You could certainly toss with grated Parmesan as well.