Penne With Melted-Vegetable Sauce Recipe
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Category
Vegetarian
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Cusine
American
What do you need?
How to make?
Ingredients
Kosher salt
1 large russet potato , peeled and cut into 1/4-inch dice
2 medium carrots, peeled and cut into 1/4-inch dice
3 ounces string beans, trimmed and cut into 1/4-inch dice
1/2 small fennel bulb, trimmed and cut into 1/4-inch dice
1 small red onion, cut into 1.4-inch dice
1 pound dried penne
2 to 4 medium cloves garlic, minced
3/4 cup extra-virgin olive oil
1/4 cup minced parsley
Freshly ground black pepper
Grated Parmigiano-Reggiano, for serving
Directions
In a medium pot of salted boiling water, cook potato until a piece is easily crushed between fingers, about 5 minutes. Using fine strainer, transfer to large mixing bowl. Working one vegetable at a time, continue by boiling carrots, string beans, fennel, and onion until each is well done, about 5 minutes each; add each vegetable to mixing bowl as it is ready. Add penne to boiling water and cook until al dente, following timing on package. Drain, reserving 1 cup of cooking water. Meanwhile, add garlic, olive oil, and parsley to vegetables, and mix thoroughly until potatoes have broken down for form a chunky puree. Season with salt and pepper. Add penne and a healthy grating of Parmigiano-Reggiano to vegetable sauce and stir to combine, adding cooking water 1 tablespoon at a time if sauce is too thick. Spoon into bowls, top with additional grated cheese, and serve.