Root Vegetable Pasta - mds.CulinaryMedicine.org

Ingredients

• 2 tsp. Olive oil
• 2 cloves 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
• 1/4 tsp. Salt
• 1 taste Black pepper
• 3 quarts Water
• 8 ounces Whole Wheat Penne (or gluten-free pasta)
• 4 ounces Fresh mozzarella (small dice)
• 2 ounces Parmesan cheese (grated)