Pasta with Black Kale, Caramelized Onions, and Parsnips

Photo: John Autry; Styling: Mindi Shapiro

Black kale—sometimes called cavolo nero—is dark green and becomes very tender when cooked. If black kale is unavailable, use regular kale.

Yield: 6 servings (serving size: 1 2/3 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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. 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. 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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