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.
Pasta with Black Kale, Caramelized Onions, and Parsnips
Black kale—sometimes called cavolo nero—is dark green and becomes very tender when cooked. If black kale is unavailable, use regular kale.
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- Calories: 324
- Fat: 8g
- Saturated fat: 2.1g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1.1g
- Protein: 12g
- Carbohydrate: 54.7g
- Fiber: 7.3g
- Cholesterol: 6mg
- Iron: 3.5mg
- Sodium: 428mg
- Calcium: 242mg
- 2 tablespoons extra-virgin olive oil, divided
- 3 cups (1/3-inch) diagonally cut parsnip (about 1 pound)
- 2 1/2 cups sliced onion (about 1 large)
- 1 tablespoon chopped fresh thyme
- 4 garlic cloves, chopped
- 1/2 cup dry white wine
- 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
- 1. 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.
- 2. 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.
- 3. 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.
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