Search

Beets, Winter Squash, Broccoli, Cauliflower, Cabbage, Kale - Winter Vegetable Pasta with Cheese

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

66 views0 comments

Recent Posts

See All

Collards, Onion-Southern Greens

Olive oil or other vegetable oil 1/2 medium onion, diced 2-inch piece of ham hock or other smoked meat 1 quart of water 1 bunch collard greens splash of white vinegar Tabasco/hot sauce to taste