WINTER VEGETABLES, PASTA, AND CHEESE

12 ounces angel hair or linguine pasta, uncooked
2 tablespoons extra virgin olive oil
1 medium onion, cut into small wedges
2 to 3 cloves garlic, minced
2 tablespoons balsamic vinegar
1/2 cup chicken or vegetable broth
4 cups cooked winter vegetables (see note), cut into bite-size pieces
2 tablespoons chopped fresh oregano
3 tablespoons chopped Italian parsley
1/8 teaspoon salt
1/8 to 1/4 teaspoon ground black pepper
4 ounces cheese, crumbled (such as Cheddar or feta, or goat or Monterey jack cheese)
1/4 cup (1 ounce) grated hard Italian cheese (such as Asiago or Parmesan or Romano)

Cook the pasta per package directions. Drain, reserving some of the liquid, and place in a large bowl. Set aside

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, salt, and pepper. Simmer for 3 minutes, or until heated through.

Pour the reserved liquid over the pasta to rewarm it. Spoon the vegetables over the pasta, top with the cheeses, and toss to coat.

Note: Use vegetables such as beets, broccoli, cabbage, cauliflower, kale, parsnips, rutabagas, winter squash

Makes 4 servings
Source: Prevention Magazine, December 2000