Umbricelli alle Verdure Recipe

This recipes is on the back of every bag of Etruria's Umbricelli Farro Pasta. We have translated amounts and measures .

Ingredients
1 pound Umbracelli Farro Pasta
2/3 pounds of vegetables of your choice - finely sliced
1 small onion - chopped
1 clove hardneck garlic - smashed
2 tablespoons Parmigiano-Reggiano cheese - freshly grated
2 tablespoons olive oil
sea salt to taste

Directions:
In a large sauce pan over medium heat saute olive oil, garlic and onion. Add finely sliced vegetables and cook about 15 minutes. Add cooked pasta (cooked al dente) to vegetables. Mix well, add sea salt to taste, and serve with sprinkle of Parmigiano-Reggiano cheese.

serves 4-6