Pasta, Potatoes and Cauliflower

Makes 4 servings (about 6½ cups)

MAKE AHEAD: This dish is best made right before serving, but leftovers may be reheated in a heavy pot over low heat or in a 350 F oven in a covered casserole. The pasta will have absorbed most of the liquid, so add only enough water to make the dish a little soupy, taste again for seasoning.

1⁄4 cup extra-virgin olive oil 2 large cloves garlic, minced

1⁄2 teaspoon crushed red pepper flakes, or more as needed

1⁄2 small head cauliflower, about 8 ounces, florets and stems cut into bite-size pieces (about 2 cups)

8 ounces yellow-fleshed potatoes, such as Yukon Gold, peeled and cut into 1⁄2-inch chunks

5 cups water, plus more as needed

1 1⁄2 tsp fine sea salt, or more as needed

12 ounces dried pasta, preferably a small shape such as gnocchette, ditalini, orecchiette or cavatelli

1⁄3 cup chopped flat-leaf parsley (from 15 to 20 sprigs)

Heat the oil in a large, heavy, wide-bottomed pot or Dutch oven over medium heat. Once the oil shimmers, stir in the garlic and crushed red pepper flakes; cook, stirring, for two to three minutes, until the garlic is golden and fragrant but has not browned. Stir in the cauliflower and potatoes until evenly coated, then cook for three to four minutes.

Add the water and salt; cover and bring to a boil, then reduce the heat to medium-low, cover and cook for 10 minutes, so the cauliflower softens a bit.

Stir in the pasta; cook until al dente, stirring regularly to keep the pasta from sticking and adjusting the heat as needed to maintain a minimum of bubbling. Depending on the pasta variety, the cooking time may take about five minutes longer than indicated on the package, so begin tasting the pasta once the suggested cooking time has elapsed. After about 10 minutes, the potatoes and cauliflower should have begun to fall apart; use the back of a spoon to mash any large bits against the side of the pot to break them apart into the sauce.

The resulting dish should be thick; if the mixture seems too dry, add a little water to reach the desired texture, keeping in mind the pasta will continue to absorb liquid as it cools. Once the pasta is cooked through but still firm, add the parsley. Taste and add more salt and/or crushed red pepper flakes, as needed. Cover and let the pasta rest for two to three minutes before serving.

Per serving: 500 calories, 13 grams protein, 75 g carbohydrates, 16 g fat, 2 g saturated fat, 0 milligrams cholesterol, 820 mg sodium, 4 g dietary fibre, 4 g sugar