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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.

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Broccoli, Cabbage, Kale, Beet, Carrot, Turnip, Sweet Potato, Winter Squash, Oregano, Parsley, Beet Greens, Beets, Carrots, Potatoes, Turnips,
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