For a quick, affordable, nutritious meal, add pasta, leave a little broth in the bottom of the bowl, top with grated cheese and they'll come back for seconds.
Caramelized Vegetable Pasta
1 small yellow onion or 3 shallots, washed, peeled, finely chopped
4 garlic cloves, peeled, finely chopped
1/4 pound mushrooms, shiitake or brown mushrooms, washed, thin sliced
1 cup Italian parsley, leaves only, washed, finely chopped
1 medium carrot, washed, peeled, finely chopped
1 cup corn off the cob during the summer
2 tablespoons olive oil
1 tablespoon Kosher salt
1 tablespoon sweet butter
1/2 cup freshly grated Parmesan cheese
Sea salt and pepper
Saute all the vegetables in 1 tablespoon olive oil until softened. Season with sea salt and pepper to taste. Set aside.
Boil a large pot of water. Add the Kosher salt. Add the pasta. To prevent sticking, stir well throughout the cooking, about 10 minutes. Put a heat-proof cup or a Pyrex measuring cup that can hold 1 1/2 cups into the sink next to the strainer. When you drain the pasta, capture 1 1/2 cups of pasta water. Set aside.
Put the pasta back into the pot. Drizzle the remaining tablespoon of olive oil over the pasta. Toss well. Season with sea salt and pepper. Toss. To keep the pasta warm, lay a piece of aluminum foil over the top of the pot but do not seal. Set aside.
Put the sauteed vegetables back on a medium flame. Add 1/2 cup of the pasta water and the sweet butter and reduce over a medium flame for 15 minutes. Toss the vegetables to coat. Add the pasta and another 1/2 cup of pasta water. Toss the pasta and vegetables to mix well. If you need more liquid, add more of the pasta water.
Just before serving, pour the pasta, broth and vegetables into a large bowl. Serve with the grated cheese alongside.