8 cups trimmed chopped black kale (about 3 bunches)
1/2 cup organic vegetable broth
8 ounces uncooked penne pasta
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
How to Make It
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add parsnip to pan; cook 12 minutes or until tender and browned, stirring occasionally. Place in a large bowl; keep warm.
Heat remaining 1 tablespoon oil in pan over medium-low heat. Add onion to pan; cook 20 minutes or until tender and golden brown, stirring occasionally. Stir in thyme and garlic; cook 2 minutes, stirring occasionally. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in kale and broth; cook, covered, 5 minutes or until kale is tender. Uncover; cook 4 minutes or until kale is very tender, stirring occasionally.
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 3/4 cup cooking liquid. Add drained pasta to kale mixture. Stir in parsnips, 1/2 cup reserved cooking liquid, 1/4 cup cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook for 1 minute or until thoroughly heated. Add remaining 1/4 cup cooking liquid if needed to moisten. Top with remaining 1/4 cup cheese.
This is pretty good, but between the caramelized onions and parsnips, the dish was a bit too sweet for our tastes. A little bit of salty bacon would help balance the dish, but then of course it wouldn't be vegetarian any more. I used regular kale.
Pretty good recipe, I used water chesnuts instead of parsnips because I couldn't find any at the store and I wanted to keep that crunchy texture in. One complaint is that there wasn't a lot of the vegetable mix compared to the pasta. Next time I'll scale the pasta down.
I was a little wary of the parsnips and kale, but figured the caramelized onions and thyme would smooth things out - and they did. This is hearty, interesting and so very satisfying - a good solid vegetarian meal. thanks CL!
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