Napa Nouveau Pierogies

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!

• Ready In: 35 mins
• Serves: 2

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.