Time 30 minutes

Serving 4—6

• 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 cup)
• 3 ounces string beans, trimmed and cut into 1/4-inch dice (about 3/4 cup)
• ½ 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
• ¾ cup extra-virgin olive oil
• ¼ cup minced parsley
• Freshly ground black pepper
• Grated Parmigiano-Reggiano, for serving

Step 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.

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

Step 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.

Step 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.