Pasta with Black Kale, Caramelized Onions, and Parsnips

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 cup cooking wine dry white
• 1 tablespoon thyme leaves fresh chopped
• 4  garlic cloves chopped
• 8 cups kale black trimmed chopped ( 3 bunches)
• 2 tablespoons olive oil extra-virgin divided
• 2.5 cups onion sliced ( 1 large)
• 2 ounces parmigiano-reggiano cheese divided shaved
• 3 cups diagonally cut parsnip () ( 1 pound)
• 8 ounces penne pasta uncooked
• 0.5 teaspoon salt 
• 0.5 cup vegetable broth organic

Equipment

• bowl
• frying pan
• sieve

Directions

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
2. Add parsnip to pan; cook 12 minutes or until tender and browned, stirring occasionally.
3. Place in a large bowl; keep warm.
4. Heat remaining 1 tablespoon oil in pan over medium-low heat.
5. Add onion to pan; cook 20 minutes or until tender and golden brown, stirring occasionally. Stir in thyme and garlic; cook 2 minutes, stirring occasionally.
6. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in kale and broth; cook, covered, 5 minutes or until kale is tender. Uncover; cook 4 minutes or until kale is very tender, stirring occasionally.
7. Cook pasta according to package directions, omitting salt and fat.
8. Drain pasta in a sieve over a bowl, reserving 3/4 cup cooking liquid.
9. Add drained pasta to kale mixture. Stir in parsnips, 1/2 cup reserved cooking liquid, 1/4 cup cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook for 1 minute or until thoroughly heated.
10. Add remaining 1/4 cup cooking liquid if needed to moisten. Top with remaining 1/4 cup cheese.