This is a great way to use leftover, cooked vegetables, which tend to accumulate in the fridge (at least in my fridge). It’s also good enough to warrant roasting up a mess of veggies. Vary the vegetables and cheese for different flavor combinations.

12 oz pasta–linguine, fettuccine work well here
3 T olive oil
1 onion, peeled and cut into small wedges
2 – 3 garlic cloves, minced
2 T balsamic vinegar
1/2 c chicken or vegetable broth
4 c cooked winter vegetables (parsnips, winter squash, beets, kale…)
2 T chopped fresh oregano; or 1 t dried
3 T chopped fresh parsley
salt and pepper, to taste
6 oz cheese (goat, feta, cheddar…), crumbled, shredded, or grated
1/4 c grated Romano, Parmesan or Asiago cheese

1. Cook pasta to your preference. Drain, reserving a cup of cooking liquid.

2. Meanwhile, heat the oil in a skillet large enough to accommodate pasta and vegetables over medium heat. Add the onion and cook for about 5 minutes, or until almost soft. Add the garlic, vinegar, and broth. Bring to a boil.

3. Reduce the heat to low and simmer for 5 minutes. Add the cooked vegetables, oregano, and parsley. Season with salt and pepper. Simmer until heated through, around 3 minutes.

4. Add drained pasta and stir to combine, adding some of the pasta cooking liquid if the mixture seems a bit dry. Top with cheeses, and toss to coat well.

5. Alternatively, you can put the drained pasta in a large bowl, and add the contents of the skillet to the pasta, along with the cheeses, tossing to combine.