Overwintered parsnips are the highlight of this comforting pasta dish.
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
additional crushed red pepper flakes
1. 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.
2. 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.
3. Cook pasta in a pot of boiling water until fully cooked. About 8-10 minutes. Drain pasta.
4. 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.