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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This recipe came from Mrs. T's. Make sure not to overcook the vegetables. Freshly grated block Parmesan (not the stuff from a can) makes this dish! Ingredients:
1 (16 ounce) box pierogies, i like potato & cheese |
3 tablespoons olive oil |
2 medium onions, sliced (about 1 1/2 cups) |
1 1/2 cups diagonally cut carrots |
1 lb asparagus, sliced diagonally in 1 inch pieces |
1 medium sized yellow squash, sliced (about 2 cups) |
1 tablespoon chopped garlic |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/2 cup parmesan cheese, freshly grated |
Directions:
1. Cook pierogies according to package directions. Reserve 1/3 cup of cooking water before draining.
2. Meanwhile, in a large skillet over medium-high heat, heat oil.
3. Add onions and carrots and cook and stir for 4 minutes.
4. Add asparagus and squash and cook and stir for about 5 minutes.
5. Add garlic, salt, and pepper and cook and stir until vegetables are crisp-tender, about 1-2 minutes.
6. Stir in pierogies and reserved cooking water.
7. Serve individual portions and sprinkle cheese on top.
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