Pasta is our comfort food and I’m pretty sure many of you can relate. After a long day when it feels like there is nothing left to give a plate of hot pasta can be your savior. It’s easy, delicious and can be whipped up in a pinch.
I am still cooking my way through the 20 pounds of parsnips my amazing father-in-law sent us from our old farm. Spring parsnips are even tastier than fall parsnips in my opinion. If you can get your hands on some good looking parsnips I highly recommend making this pasta. It is so stinking good we ate the whole four servings between just the two of us. Enjoy!
- 8 ounces uncooked penne pasta
- 1/2 cup dry white wine (or veggie broth/water)
- 2 very large parsnips, cut into 1/2 inch pieces (about 3 cups worth)
- 1 large yellow onion, diced
- 4 cloves of garlic, minced
- 5 cups fresh spinach
- 1 Tablespoon chopped fresh thyme
- 2 + Tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- Parmesan cheese
- olive oil
- Chopped walnuts
- additional crushed red pepper flakes
- Preheat oven to 400 degrees. Toss chopped parsnips with a little oil and place on a prepared baking sheet. Roast in the oven until tender and lightly browned on all sides. About 20 minutes. Toss parsnips halfway through cooking time.
- Heat a medium sized skillet over medium heat with a little oil. Add onion and cook until tender and slightly caramelized. About 20 minutes, stirring occasionally. Stir in garlic, thyme and crushed red pepper flakes. Add wine and cook until liquid evaporates (about 3 minutes.) Stir in spinach and turn heat off.
- Cook pasta in a pot of boiling water until fully cooked. About 8-10 minutes. Drain pasta.
- Combine cooked parsnips and pasta with the rest of the veggies. Season to taste with parmesan cheese, crushed red pepper flakes, olive oil, walnuts, salt and pepper.