Napa Nouveau Pierogies

• 1 (16 ounce) box pierogies, I like potato & cheese
• 3 tablespoons olive oil
• 2 medium onions, sliced (about 1 1/2 cups)
• 1 12 cups diagonally cut carrots
• 1 lb asparagus, sliced diagonally in 1 inch pieces
• 1 medium sized yellow squash, sliced (about 2 cups)
• 1 tablespoon chopped garlic
• 12 teaspoon salt
• 14 teaspoon ground black pepper
• 12 cup parmesan cheese, freshly grated

1. Cook pierogies according to package directions.
2. Reserve 1/3 cup of cooking water before draining.
3. Meanwhile, in a large skillet over medium-high heat, heat oil.
4. Add onions and carrots and cook and stir for 4 minutes.
5. Add asparagus and squash and cook and stir for about 5 minutes.
6. Add garlic, salt, and pepper and cook and stir until vegetables are crisp-tender, about 1-2 minutes.
7. Stir in pierogies and reserved cooking water.
8. Serve individual portions and sprinkle cheese on top.

pierogies, olive oil, onions, carrots, yellow squash, garlic, salt, ground black pepper, parmesan cheese

Taken from www.food.com/recipe/napa-nouveau-pierogies-461477 (may not work)