Whole Wheat Farfalle with Roasted Potatoes

Whole wheat pasta isn’t a must here, but its bold, nutty flavor complements the tender browned potatoes. Pass freshly grated Parmesan cheese along with the dish at the table.

1/4 cup extra virgin olive oil, plus more for greasing the pan

3 or 4 medium waxy potatoes, peeled and cut into 1-inch cubes

Salt and freshly ground black pepper

1 pound whole wheat farfalle or other cut pasta

1 tablespoon chopped garlic

2 teaspoons hot red pepper flakes, or to taste

1/4 cup chopped fresh parsley leaves or chives

• Heat the oven to 400 F. Smear a large roasting pan or rimmed baking sheet with a little of the oil. It should be large enough to hold all the potatoes in a single layer without overcrowding.
• Put the potatoes in the pan, sprinkle with a good amount of salt and pepper, and drizzle with 2 tablespoons of the oil; toss to coat. Roast the potatoes until they brown on the bottom sides, about 20 minutes; stir, and continue roasting until tender, another 20 to 30 minutes.
• Meanwhile, bring a large pot of water to a boil and salt it. Cook the pasta until tender but not mushy and drain it. Toss the potatoes with the garlic and red pepper flakes, then toss with the pasta and remaining oil. Taste and adjust the seasoning. Sprinkle with the herb and serve immediately.

Whole Wheat Pasta with Browned Chicken.
• Substitute 11/2 pounds boneless chicken (any parts, skinless or not), cut into chunks, for the potatoes. Skip Steps 1 and 2. Put 2 tablespoons of the oil in a large skillet over medium-high heat. When hot, add the chicken, sprinkle with salt and pepper, and cook until browned and cooked through, stirring occasionally, about 8 minutes. Proceed with Step 3.

Whole Wheat Pasta with Roasted Butternut Squash or Sweet Potatoes.
• Substitute butternut squash, peeled, seeded, and cubed, or peeled and cubed sweet potatoes, for the white potatoes. Add 1 tablespoon minced fresh rosemary or sage leaves if you like.

MAKES: About 4 servings

TIME: About 45 minutes