Penne With Vegetables and Aromatic Herbs

In '250 True Italian Pasta Dishes'

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 3  tablespoons  extra-virgin olive oil
• 1⁄4 cup  diced onion
• 1⁄4 cup  diced celery
• 1⁄4 cup  diced leek
• 1⁄4 cup  diced deribbed savoy cabbage
• 1⁄4 cup  diced zucchini
• 1⁄4 cup  diced ripe plum tomatoes or 1⁄4 cup roma tomato
•  salt
•  fresh ground white pepper
• 1  cup water
• 1 1⁄2 cups  dry white italian wine
• 1  tablespoon  chopped fresh Italian parsley
• 1  tablespoon  chopped fresh basil leaf
• 1  tablespoon  chopped fresh sage leaf
• 1  tablespoon  chopped fresh oregano leaves
• 1  tablespoon salt
• 1  lb dry penne pasta
• 3⁄4 cup  grated pecorino romano cheese, divided

Directions

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.