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Meatless Monday: Pasta with Black Kale, Caramelized Onions, and Parsnips

Don’t let the cold weather keep you from enjoying fresh produce. The best winter fruit and vegetable collection proves that flavorful, fresh ingredients can be enjoyed year-round.

Here is a seasonal vegetable recipe for winter to energize yourself through the cold weather!

The original recipe and photo were found on CookingLight.

Pasta with Black Kale, Caramelized Onions, and Parsnips

pasta-with-kale-ck-x

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.  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.

Find more great ideas at the original post on CookingLight!

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