Makes 4 servings

Try this recipe from my most recently published cookbook, "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh" (see below for a link to order the book). When I first ordered the pasta-potato combination in an Italian restaurant, I was pleasantly surprised at the compatibility of these two comfort foods. Here the potatoes, which can be cooked right along with the pasta, come to life with the addition of generous amounts of garlic and red pepper flakes. If you love "heat," increase the red pepper flakes to 1 teaspoon.

12 ounces radiatore (see Tip) or penne
16 ounces yam, peeled and cut into-1-inch cubes (3 cups)
2 tablespoons olive oil
1 cup yellow onion in ¼-inch strips
1 tablespoon minced garlic
1 (14-ounce) can reduced-sodium vegetable stock (prepare using stock concentrate, cubes, or powder) or chicken broth for nonvegetarians
6 cups salad spinach in ½-inch strips
½ teaspoon red pepper flakes, or to taste
¼ teaspoon pepper, or to taste
½ cup freshly shredded Romano or Parmesan cheese
Salt to taste
Freshly ground pepper for garnish

Cook the radiatore with the potatoes in a large pot of boiling water according to pasta package instructions or until the pasta and potatoes are tender.

Meanwhile, heat the oil in a large sauté pan over medium-high heat. Add the onion and garlic; cook, stirring occasionally, for 5 minutes or until tender.

Increase the heat to high; stir in the chicken broth and spinach. Cover and cook for 2 minutes or until the spinach is wilted. Remove from the heat and stir in the red pepper flakes and pepper.

When the radiatore and potatoes are done, drain well; return to the pasta pan. Add the spinach mixture; toss to combine over medium heat just until heated through. Add the Romano cheese and toss again. Season with salt.