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
Photo: John Autry; Styling: Mindi Shapiro
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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
- 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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