Penne with Roasted Potatoes, Onions, and Green Peas in Lemon-Wine Sauce

Source: Claire's Classic American Vegetarian Cooking, Page 148

	Preheat oven to 400 F
2 large sweet onions 2 cloves garlic	Slice onions, mince garlic
6 large white potatoes	Peel, cut into 1/2 inch slices, placing into a bowl of cold water. Drain well.
3 tbsp olive oil 1 tbsp rosemary 1 tsp paprika salt black pepper	Turn potatoes, onions, and garlic into a bowl, drizzle on oil and spices.
nonstick cooking spray	Spray a large baking dish, then spread potato mixture evenly
	Bake about 45 minutes, turning occasionally, until tender and golden brown
10 oz frozen peas	Add to potatoes; set aside.
1 lb penne	Cook, reserving some cooking liquid
6 large shiitake mushrooms	Discard stems, cut into slices
2 large shallots	Slice thinly
2 lemons	Squeeze for 6 tbsp juice
3 tbsp olive oil 1 tbsp fresh thyme (or 1 tsp dried)	Saute mushrooms and shallots, add spices.
0.5 cup white wine	Add with lemon ju8ice and 1/4 cup pasta water to the mushrooms and shallots. Raise heat and boil for 5 minutes, stirring. Taste for seasonings.
	Combine everything in a large bowl, including pan juices. Toss.