Spring Parsnip & Caramelized Onion Pasta

Pasta is our comfort food and I’m sure many of you can relate to it. A plate of hot pasta can be your savior after a long day when it feels like nothing is left to give. It’s easy, delicious, and can be whipped up in a pinch.

I still cook 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. If you can get some good-looking parsnips I recommend making this pasta. It was so stinking good that we ate four servings between just the two of us. Enjoy!

Ingredients

• 8 ounces of 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

Toppings

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

Directions

1. Preheat the Oven and Roast the Parsnips
   
   • Preheat Oven: Preheat your oven to 400°F (200°C).
   • Roast Parsnips: Toss the chopped parsnips with a little olive oil and place them on a prepared baking sheet. Roast in the oven until tender and lightly browned on all sides, about 20 minutes. Toss the parsnips halfway through the cooking time to ensure even browning.
2. Caramelize the Onions
   
   • Heat Skillet: Heat a medium-sized skillet over medium heat with a little olive oil.
   • Cook Onions: Add the diced onion to the skillet and cook until tender and slightly caramelized, about 20 minutes, stirring occasionally.
   • Add Aromatics: Stir in the minced garlic, chopped fresh thyme, and crushed red pepper flakes. Cook for another 1-2 minutes until fragrant.
   • Deglaze: Add the dry white wine (or veggie broth/water) to the skillet and cook until the liquid evaporates, about 3 minutes. Turn off the heat and stir in the fresh spinach until wilted.
3. Cook the Pasta
   
   • Boil Water: Bring a large pot of salted water to a boil.
   • Cook Pasta: Add the penne pasta and cook according to the package instructions until al dente, about 8-10 minutes.
   • Drain Pasta: Drain the pasta, reserving a cup of pasta water if you need to loosen the sauce later.
4. Combine Ingredients
   
   • Mix Together: In a skillet, add the roasted parsnips and cooked pasta along with the onions and spinach. Toss to combine all the ingredients thoroughly.
   • Adjust Seasoning: If the mixture seems too dry, add a splash of the reserved pasta water. Season to taste with salt, pepper, and additional crushed red pepper flakes if desired.
5. Serve
   
   • Plate the Pasta: Divide the pasta among serving plates.
   • Garnish: Top with freshly grated Parmesan cheese, a drizzle of olive oil, chopped walnuts, and a sprinkle of crushed red pepper flakes.
   • Enjoy: Serve immediately and enjoy your comforting, flavorful Spring Parsnip & Caramelized Onion Pasta.

Additional Tips

• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated gently in a skillet over medium heat or in the microwave.
• Variations: For added flavor and texture, feel free to add other vegetables such as roasted bell peppers or mushrooms to the dish.
• Protein Addition: For a heartier meal, add cooked chicken, shrimp, or tofu to the pasta.
• Herb Substitutions: If you don’t have fresh thyme, you can use dried or substitute it with other fresh herbs like basil or parsley.

Enjoy this delightful and easy-to-make Spring Parsnip & Caramelized Onion Pasta, perfect for any night of the week!