This recipe calls for cooked roots–leftover heaven! Of course, you can cook up roots just for the dish. Roots that have been roasted will enhance the flavor of this dish. Linguine or angel hair pasta are usually used in this recipe, but any shapes of pasta will do just fine.
3 c dried pasta (12 oz)
3 T olive or other oil
1 onion, peeled and coarsely chopped
2 – 3 garlic cloves, minced
2 T balsamic, red wine, or sherry vinegar
1/2 c chicken or vegetable broth
4 c cooked roots, cut into bite-sized pieces
2 T chopped fresh oregano, or 1 t dried oregano; or other herb(s)
3 T chopped fresh parsley, optional
salt and pepper, to taste
1 1/2 c crumbled or shredded cheese, such as feta, goat, cheddar…
1/4 c grated Romano, Parmesan or Asiago cheese, plus extra for the table
1. Cook the pasta to your preference. Reserve a cup or so of pasta water, then drain.
2. Meanwhile, heat the oil over medium heat in a skillet large enough to hold all the above ingredients. Add the onion and cook for about 5 minutes, or until almost soft. Add the garlic, vinegar, and broth. Bring to a boil. Reduce heat to low and simmer for another 5 minutes.
3. Add the cooked vegetables, oregano, and parsley. Season with salt and pepper. Simmer until heated through.
4. Add the drained pasta to the pot. Stir to combine. Add the cheeses. Combine thoroughly, adding some of the reserved pasta water if the mixture seems a bit dry. Serve at once, with extra grated cheese, if you like.