Total Time
35mins
Prep 15 mins
Cook 20 mins

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 Nutrition

  • 1 (16 ounce) box pierogies, I like potato & cheese
  • 3 tablespoons olive oil
  • 2 medium onions, sliced (about 1 1/2 cups)
  • 1 12 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
  • 12 teaspoon salt
  • 14 teaspoon ground black pepper
  • 12 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.