Penne With Melted-Vegetable Sauce Recipe

Name: Penne With Melted-Vegetable Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 large russet potato (about 12 ounces), peeled and cut into 1/4-inch dice; 2 medium carrots, peeled and cut into 1/4-inch dice (about 3/4 cups); 3 ounces string beans, trimmed and cut into 1/4-inch dice (about 3/4 cup); 1/2 small fennel bulb, trimmed and cut into 1/4-inch dice (about 1/2 cup); 1 small red onion, cut into 1.4-inch dice (about 3/4 cup); 1 pound dried penne; 2 to 4 medium cloves garlic, minced (see note); 3/4 cup extra-virgin olive oil (see note); 1/4 cup minced parsley; Freshly ground black pepper; Grated Parmigiano-Reggiano, for serving

Servings: persons

Kosher salt
1 large russet potato (about 12 ounces), peeled and cut into 1/4-inch dice
2 medium carrots, peeled and cut into 1/4-inch dice (about 3/4 cups)
3 ounces string beans, trimmed and cut into 1/4-inch dice (about 3/4 cup)
1/2 small fennel bulb, trimmed and cut into 1/4-inch dice (about 1/2 cup)
1 small red onion, cut into 1.4-inch dice (about 3/4 cup)
1 pound dried penne
2 to 4 medium cloves garlic, minced (see note)
3/4 cup extra-virgin olive oil (see note)
1/4 cup minced parsley
Freshly ground black pepper
Grated Parmigiano-Reggiano, for serving

1
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.
2
Add penne to boiling water and cook until al dente, following timing on package. Drain, reserving 1 cup of cooking water.
3
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.
4
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.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Kosher salt, 1 large russet potato (about 12 ounces), peeled and cut into 1/4-inch dice, 2 medium carrots, peeled and cut into 1/4-inch dice (about 3/4 cups), 3 ounces string beans, trimmed and cut into 1/4-inch dice (about 3/4 cup), and more.

Yes, Penne With Melted-Vegetable Sauce Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!