Clean out the Fridge Vegetable Pasta

6 cups assorted thinly chopped vegetables like cabbage, broccoli, and red bell peppers

1 cup grated tomatoes or canned tomatoes

5 cloves garlic, minced

kosher salt

1 cup white wine

1 cup vegetable or chicken stock

1 Parm cheese rind (optional)

4 Tbs. unsalted butter

1 12 oz. box of dried pasta

Heat olive oil in a large stock pot or cast iron skillet over medium heat. Add in the vegetables, tomatoes, garlic, large pinch of salt, wine, stock, and Parmesan cheese rind. Mix well then cover and cook for 1 hour over medium low.

Remove the mixture from the pan and add it to a blender. Blend until smooth.

Return the mixture from the pan and continue to cook for another 30 minutes or until mixture is reduce by half. Add butter and take for salt and pepper.

Toss sauce with cooked pasta and top with Parmesan cheese.

Freeze the remaining suace.

Makes about xx quarts of sauce.