Winter Vegetable Pasta with Cheese
– adapted form Your Organic Kitchen by Jesse Ziff Cool
12 oz. angel hair or linguine pasta
3 tbsp. extra virgin olive oil
1 onion, peeled and cut into small wedges
2-3 garlic cloves
2 tbsp. balsamic vinegar
½ c. chicken or vegetable broth
4 c. cooked winter vegetables (such as carrots, rutabagas, winter squash, beets, broccoli, cabbage, kale) cut into bite-size pieces
2 tbsp. chopped fresh oregano
3 tbsp. chopped fresh Italian parsley
freshly ground black pepper
6 oz. cheese (such as goat, Cheddar, feta, or Monterey Jack) crumbled or shredded
¼ c. (1 oz.) grated Romano, Parmesan, or Asiago cheese
Cook pasta according to package directions. Drain and place in a large bowl.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook for 4 minutes, or until almost soft. Add the garlic, vinegar, and broth. Bring to a boil. Reduce the heat to low and simmer for 5 minutes. Add the cooked vegetables, oregano, and parsley and season with the salt and pepper. Simmer for 3 minutes, or until heated through. Pour over the pasta, top with the cheeses, and toss to coat well.
This is a great way to use leftover vegetables. Vary the vegetables and cheese for a completely different flavor combination.