Ingredients:
1 teaspoon olive oil
1 small onions, slivered
2 garlic cloves, minced
1/2 teaspoon dried sage
1/2 teaspoon thyme
1/2 cup carrots, cut into 1/2 inch cubes
1 cup green beans, cut to 2 inch length
6 ounces whole wheat rigatoni ( or other chunky pasta)
2 -3 cups broth ( need not be homemade)
1 ounce pecorino romano cheese, finely grated
salt
fresh ground pepper
Directions:
Heat the vegetable broth to a simmer.
Meanwhile, warm the oil in a saucepan over medium-low heat.
When it’s heated, add the onion and saute until it becomes transparent, about 5 minutes.
Add the sage, thyme, and garlic and cook until the garlic begins to soften.
Make sure that the onion and garlic do not brown.
Add the rigatoni to the onion and garlic, and saute until thoroughly coated.
Increase the heat to medium-high and add broth to a depth of about 1/2 inch.
Cook, stirring frequently, until the broth is nearly gone, and then add more broth.
The broth and the starch from the pasta should begin to cook down into a sauce.
After cooking the pasta for about five minutes, add the carrots and the green beans.
Cook as above, until the rigatoni is al-dente and the vegetables are cooked to your liking.
Remove the pan from the heat and stir in the cheese.
Season with salt and freshly ground pepper to taste.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.