Winter Vegetable Pasta with Cheese

12 oz angel hair or linguine pasta
3 Tbsp extra virgin olive oil
1 onion, peeled and cut into small wedges
2-3 garlic cloves, minced
2 Tbsp balsamic vinegar
1/2 cup chicken or vegetable broth
4 cups cooked winter vegetables (such as parsnips, rutabagas, winter squash, beets, broccoli, cauliflower, cabbage, and kale), cut into bite size pieces
2 Tbsp chopped fresh oregano
3 Tbsp chopped fresh Italian parsley
Salt
Freshly ground pepper
6 oz cheese (such as feta, goat, Cheddar, or Monterey Jack), crumbled or shredded
1/4 cup (1 oz) grated Romano, Parmesan, or Asiago cheese

1. Cook the pasta according to package directions.  Drain and place in a large bowl.
2. Meanwhile, heat the oil in a large skillet over medium heat.  Add the onion and cook for 4 minutes, or until almost soft.  Add the garlic, vinegar, and broth.
3. Bring to a boil.  Reduce the heat to low and simmer for 5 minutes.  Add the cooked vegetables, oregano, and parsley and season with salt and pepper.  Simmer for 3 minutes, or until heated through.  Pour over the pasta, top with the cheeses, and toss to coat well.

Source: Your Organic Kitchen