Photo: John Autry; Styling: Mindi Shapiro
Total Time
45 Mins
6 servings (serving size: 1 2/3 cups)

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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

comradeRudy's Review

July 09, 2013

AmandaBureau's Review

March 12, 2013

bellymama's Review

February 25, 2013
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.

amyjay's Review

March 04, 2012

eatitorwearit's Review

January 08, 2012

kab0612's Review

November 29, 2011
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.

pjdusschee's Review

October 23, 2010
A great, hearty vegetarian dinner. I used regular kale, it blended well with the caramelized onions and parsnips. It takes a little while to cook, but your house will smell so good!

ICook4CPC's Review

October 01, 2010
My husband and I really enjoyed this recipe. Lots of interesting flavors and textures. Will definitely make again.

mombo1951's Review

September 25, 2010
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!