Ingredients

• 8 oz uncooked penne pasta
• 1/2 C. 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 C. fresh spinach
• 1 T. chopped fresh thyme
• 2 T. olive oil
• 1/4 tsp. crushed red pepper flakes
• Salt and pepper to taste

Toppings:

• Parmesan cheese
• olive oil
• Chopped walnuts
• additional crushed red pepper flakes

Instructions

1. Preheat oven to 400°F. 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.

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About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

Phoenix, Arizona

Hudsonville, Michigan