Parsnip and Mixed Veggie Pasta
This recipe is a veggie-based "kitchen sink" kind of recipe: we had some leftover roasted cubes of butternut squash, about a half bunch of kale, some pesto in the freezer made over the summer and a few parsnips in the fridge. It was delicious-- we each got seconds! If you don't have one or another ingredient, that's fine, just sub what you have-- cooked beans, spiralized carrots, cooked sweet potato cubes, etc. A healthy and easy dinner to feed a bunch of (or maybe just two) hungry people.
Bring a pot of salted water to a boil.
Julienne or spiralize your parsnips. If you don't have a spiralizer, it's a really fun and not too expensive tool that turns all sorts of roots and veggies (sweet potatoes, squash, carrots, rutabagas, parsnips, etc.) into ribbons or curls.
If using dried pasta, cook according to directions and add parsnips into boiling water for the last 3-5 minutes of cooking (if you made large spiraled noodles, 5 minutes, if thin matchsticks from a julienne peeler, just 2-3.)
If using fresh pasta, which only needs to cook for a minute or two, add the parsnips into the kale skillet first with a little water and cook for 2-3 minutes on their own (see next step.)
While pasta water is heating up, bring kale and a few tablespoons of water to a boil in a large covered skillet. Cook down for a few minutes till dark green and beginning to wilt (but not super soft, just 3 or 4 minutes.) Add in raisins and stir, allowing them to plump.
When the pasta and parsnips are done, reserve about a 1/2 cup of the cooking water and drain. Add the pasta and parsnips back to their cooking pot, along with the cooking water, the kale and raisins, the butternut squash or sweet potato cubes and the pesto. Stir over medium-low heat for just 2 minutes until everything is well-dressed. Taste, and adjust seasoning (add more salt) if needed.
Serve with some grated cheese on top (optional.)
Ingredients
Directions
Bring a pot of salted water to a boil.
Julienne or spiralize your parsnips. If you don't have a spiralizer, it's a really fun and not too expensive tool that turns all sorts of roots and veggies (sweet potatoes, squash, carrots, rutabagas, parsnips, etc.) into ribbons or curls.
If using dried pasta, cook according to directions and add parsnips into boiling water for the last 3-5 minutes of cooking (if you made large spiraled noodles, 5 minutes, if thin matchsticks from a julienne peeler, just 2-3.)
If using fresh pasta, which only needs to cook for a minute or two, add the parsnips into the kale skillet first with a little water and cook for 2-3 minutes on their own (see next step.)
While pasta water is heating up, bring kale and a few tablespoons of water to a boil in a large covered skillet. Cook down for a few minutes till dark green and beginning to wilt (but not super soft, just 3 or 4 minutes.) Add in raisins and stir, allowing them to plump.
When the pasta and parsnips are done, reserve about a 1/2 cup of the cooking water and drain. Add the pasta and parsnips back to their cooking pot, along with the cooking water, the kale and raisins, the butternut squash or sweet potato cubes and the pesto. Stir over medium-low heat for just 2 minutes until everything is well-dressed. Taste, and adjust seasoning (add more salt) if needed.
Serve with some grated cheese on top (optional.)