Culinary Guides

Pasta is our comfort food, and this one leans on sweet spring parsnips and slow cooked onions to do the heavy lifting. Parsnips that have wintered in the ground turn noticeably sweeter, and roasted alongside caramelized onions and a handful of spinach they make a plate that feels like a reward after a long day. It comes together in about the time it takes to boil the pasta.

Ingredients

• 8 ounces uncooked penne pasta
• 1/2 cup dry white wine (or veggie broth or water)
• 2 very large parsnips, cut into 1/2 inch pieces (about 3 cups)
• 1 large yellow onion, diced
• 4 cloves 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

For serving

• Parmesan cheese
• Olive oil
• Chopped walnuts
• Additional crushed red pepper flakes

Directions

1. Heat the oven to 400F (200C). Toss the parsnips with a little olive oil, spread them on a baking sheet, and roast until tender and lightly browned, about 20 minutes, tossing halfway through.
2. Meanwhile, heat a little olive oil in a medium skillet over medium heat. Add the diced onion and cook until tender and slightly caramelized, about 20 minutes, stirring occasionally.
3. Stir in the garlic, thyme, and red pepper flakes and cook 1 to 2 minutes until fragrant. Add the white wine and cook until it evaporates, about 3 minutes. Turn off the heat and stir in the spinach until wilted.
4. Bring a large pot of salted water to a boil, add the penne, and cook to al dente, about 8 to 10 minutes. Drain, reserving a cup of pasta water.
5. Add the roasted parsnips and drained pasta to the skillet with the onions and spinach and toss to combine. If it seems dry, add a splash of the reserved pasta water. Season with salt, pepper, and more red pepper flakes to taste.
6. Divide among plates and top with grated Parmesan, a drizzle of olive oil, chopped walnuts, and a sprinkle of red pepper flakes. Serve right away.

Grower's tip: Parsnips get sweeter after a hard frost, because the cold turns their starch to sugar. Leave the roots in the ground through the first frosts, or overwinter them and dig in early spring, and they will taste far sweeter than roots pulled in warm fall weather.

Leftovers keep in an airtight container in the fridge for up to 3 days and reheat well in a skillet over medium heat with a splash of water.

This is a garden pasta at heart. Grow a row of parsnips to overwinter, keep an onion bed going, and tuck in some spinach and thyme for the rest of the plate.