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Winter Vegetable Pasta with Cheese adapted form Your Organic Kitchen

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, turnips, winter squash, sweet potatoes, beets, broccoli, cabbage, kale) cut into bite-size pieces

2 tbsp. chopped fresh oregano

3 tbsp. chopped fresh Italian parsley

salt

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.

Serves 4.

This is a great way to use leftover vegetables. Vary the vegetables and cheese for a completely different flavor combination.

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