2 tablespoons olive oil
1 small red or yellow onion, finely chopped
½ teaspoon dried herbs, such as basil, marjoram, oregano, thyme, plus a squeeze of lemon juice, or herbes de Provence
2 garlic cloves, finely minced or pressed through a garlic press
1 to 2 cups soft vegetables or leafy greens (sliced bell peppers, corn, chopped and salted eggplant, escarole sliced crosswise, sliced fennel, sliced mushrooms, peas, chopped spinach, chopped Swiss chard)
14.5-ounce box pasta
1 to 2 cups cut-up hard vegetables (chopped beets, carrots, celery, zucchini, green beans; broccoli or cauliflower florets)
2 tablespoons sour cream
½ cup grated Parmesan cheese, plus extra for serving
1 tablespoon finely chopped aromatics or fresh herbs (basil, chives, crushed red pepper flakes, dill, fennel fronds, flat-leaf parsley, lemon zest, scallions, tarragon)
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 3 minutes. Stir in the dried herbs and the garlic and cook until fragrant, 30 seconds to 1 minute, and then stir in the soft vegetables or leafy greens and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender and the greens are wilted, 30 seconds to 4 minutes, stirring often. Turn off the heat and set aside.
Bring a large pot of water to a boil. Add the pasta and 1 tablespoon salt and cook for 3 minutes. Add the hard vegetables and continue to cook according to the package instructions until the pasta is al dente. Reserve ½ cup of the pasta water, then drain the pasta and vegetables and return them to the pot. Stir the sour cream and the remaining ½ teaspoon salt into the pasta, then add ½ cup of the Parmesan, the aromatics, and ¼ cup of the pasta water. Stir to combine, add the cooked soft vegetables or leafy greens, and add more pasta water if needed. Serve with more Parmesan on the side.
Preparation time: 10 minutes
Cooking time: 20 minutes