Root Vegetable Pasta - mds.CulinaryMedicine.org

Ingredients

• 2 tsp Olive oil
• 2 clove Garlic, raw (minced)
• 1 medium White or yellow onions (diced)
• 8 ounces Carrots, raw (peeled and cut into small dice)
• 8 ounces Parsnips, raw (peeled and cut into small dice)
• 1 cup slices Radishes, raw (cut into small dice)
• 2 15-ounce can No salt added diced tomatoes
• 2 cups Water
• 1 tsp leaves Dried oregano
• 1 tsp leaves Dried thyme
• 1/4 tsp ground Dried tarragon
• 1 tsp Dried marjoram
• 1 tsp Salt
• 1 to taste Black pepper
• 3 quart Water
• 8 ounce Whole Wheat Penne (or gluten-free pasta)
• 4 ounce Fresh mozzarella (small dice)
• 2 ounce Parmesan cheese (grated)