Penne With Vegetables And Aromatic Herbs

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 tablespoons extra-virgin olive oil
• 1/4 cup diced onion
• 1/4 cup diced celery
• 1/4 cup diced leek
• 1/4 cup diced deribbed savoy cabbage
• 1/4 cup diced zucchini
• 1/4 cup diced ripe plum tomatoes or 1/4 cup roma tomato
• salt
• fresh ground pepper
• 1 cup water
• 1 1/2 cups dry italian wine
• 1 tablespoon chopped fresh italian parsley
• 1 tablespoon chopped fresh basil leaf
• 1 tablespoon chopped fresh sage leaf
• 1 tablespoon chopped fresh oregano leaves
• 1 tablespoon salt
• 1 lb dry penne pasta
• 3/4 cup grated pecorino romano cheese, divided

Recipe

• 1 in a covered pasta pot over high heat, bring water to a rapid boil.
• 2 meanwhile, in a large saute pan, heat oil over medium heat.
• 3 add onion, celery, leek, cabbage, zucchini, tomato, and salt/pepper to taste; cook, stirring, for 2 minutes.
• 4 add water and cook until reduced by half.
• 5 add parsley, basil, sage, and oregano; stir well.
• 6 remove from heat and set aside.
• 7 while sauce is cooking, add salt and penne to boiling water and cook, uncovered, over high heat until pasta is al dente.
• 8 scoop out about 1 cup of the pasta water and set aside; drain pasta.
• 9 return vegetable mixture to high heat.
• 10 add 2 t of the reserved pasta water and the penne.
• 11 using a wooden spoon, toss to coat evenly, adding more pasta water if necessary.
• 12 add half of the pecorino romano and toss well.
• 13 transfer to a large serving bowl and sprinkle with remaining cheese; serve immediately.