1 cup dried penne pasta
1 pound tiny new potatoes, diced (1/2-inch pieces)
3 tablespoons butter
1/4 cup chopped onion
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 1/4 cups milk
2 teaspoons finely shredded lemon peel
4 ounces provolone cheese, shredded
3 4 1/2 ounce can tuna packed in roasted garlic olive oil or desired flavor tuna
1/2 cup pitted kalamata olives, halved
1 1/2 pounds green, white, and/or purple asparagus, trimmed, cut in 1-inch pieces
1/4 cup soft bread crumbs
1/4 cup finely shredded Parmesan cheese
- Preheat oven to 375 degrees F. In a large saucepan cook pasta according to package directions, adding diced potatoes during the last 4 minutes of cooking time. Drain and set aside.
- Meanwhile, for sauce, in a large Dutch oven melt 2 Tbsp. of the butter. Cook onion in butter about 3 minutes, until tender. Stir in flour and a pinch of salt and pepper. Cook and stir 2 minutes more. Whisk in milk all at once. Add lemon peel. Cook and stir until thickened and bubbly. Whisk in provolone cheese until melted. Gently fold pasta, potatoes, tuna, olives, and asparagus into sauce. Pour into a 3 quart rectangular baking dish .
- For topping, in a small bowl melt the remaining 1 Tbsp. of butter. Stir in bread crumbs and Parmesan. Sprinkle on casserole. Bake, uncovered, for 25 to 30 minutes, until heated through and topping is golden.