Winter Vegetable Pasta with Cheese

From Your Organic Kitchen

Ever wonder what to do with leftover veggies!? This recipe is so versatile you’ll never have to make it the same way twice!

12 ounces angel hair or linguini pasta                

3 TBSP extra virgin olive oil

1 onion, peeled and cut into small wedges

2-3 garlic cloves, minced

2 TBSP balsamic vinegar

½ cup chicken or vegetable broth

4 cups cooked winter vegetables (such as Parsnips, rutabagas, winter squash, beets, Broccoli, cauliflower, cabbage, and kale) Cut into bite-size pieces

2 TBSP chopped fresh oregano                       

3 TBSP chopped fresh Italian Parsley


Fresh ground black pepper                              

6 ounces cheese (such as goat, feta, Cheddar, Jack), crumbled or shredded  

¼ cup (1 ounce) grated Romano, Parmesan, or Asiago cheese  

Cook the 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 heat to low and simmer for 5 minutes.  Add the cooked vegetables, oregano, parsley, and season with salt and pepper.  Simmer for 3 minutes, or until heated through.  Pour over the pasta, top with the cheeses, and toss to coat well.