Sharing a deliciously simple recipe with vegetables, seafood, and pasta. That is all.
2 tbsp extra virgin olive oil, divided
1lb parsnips, sliced diagonally
1 large onion, sliced
6 baby portabella mushrooms, sliced
1 tbsp fresh thyme, chopped
1 tbsp flat leaf parsley, chopped
1 garlic bulb, minced (or less, if you choose)
8 cups of kale, trimmed and chopped
1/2 cup dry white wine
1/2 cup organic vegetable broth
1/2 cup shaved Parmigiano-Reggiano cheese
8oz uncooked penne pasta
salt and pepper to taste
Heat 1 tbsp oil in a large nonstick skillet over medium heat. Add parsnip, cook for 12 minutes or until tender and browned, stirring occasionally.
Add remaining 1 tbsp of oil and onions to pan. Cook 20 minutes until tender and golden brown.
Stir in thyme, parsley, and garlic, cook for 2 minutes. Add wine and mushrooms, cook 3 minutes or until liquid almost evaporates.
Stir in kale and broth, cook covered for 7 minutes or until kale is tender.
Add cooked pasta to kale mixture. Add cheese, salt and pepper, and stir to mix well.
(recipe adapted from myrecipes.com)