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. ---------------------------------------------------------------------------
Nutrition
Ingredients
