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Napa Nouveau Pierogies
Servings: 4
1 (16-ounce) box Mrs. T's Potato, Broccoli & Cheddar Pierogies or Potato & Four Cheese Blend Pierogies
3 tablesoons olive oil
2 medium onions, sliced (about 1-1/2 cups)
1-1/2 cups diagonally cut carrots, or halved baby carrots
1 pound asparagus, sliced diagonally in 1-inch pieces
1 medium-sized yellow squash, sliced diagonally (about 2 cups)
1 tablespoon chopped garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
Boil pierogies according to package directions; drain, reserving 1/3 cup of the cooking liquid. Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and carrots; cook and stir 4 minutes. Add asparagus and squash; cook and stir until vegetables begin to brown, about 5 minutes. Add garlic, salt and pepper; cook and stir until vegetables are crisp-tender, 1 to 2 minutes. Stir in pierogies and reserved cooking liquid. Sprinkle cheese on top.
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