Penne With Melted-Vegetable Sauce Recipe

• 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.

kosher salt, russet potato, carrots, string beans, fennel bulb, red onion, penne, garlic, extravirgin olive oil, parsley, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2014/06/penne-melted-vegetable-sauce-recipe.html (may not work)