Winter Vegetable Pasta with Cheese 12 ounces angel hair or linguine pasta 3 tablespoon olive oil 1 onion or leek cut into small wedges 2-3 garlic cloves minced 2 tablespoons 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 tablespoons chopped oregano 3 tablespoons chopped Italian parsley Salt and pepper 6 ounces cheese; feta, goat cheddar or Jack crumbled ¼ cup 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 the 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 cheese, and toss to coat well. From Your Organic Kitchen