Note: "You can use other winter vegetables like celery root, fennel, or radishes here as well. You should aim for about 1-1/2 to 2 cups of each vegetable cut up to start the dish."
Ingredients:
3-4 tablespoons extra-virgin olive oil
12-15 sage leaves, stemmed
Kosher salt
1 large turnip, peeled & cut into 2-inch cubes
1 small head rutabaga, peeled & cut into 2-inch cubes
1/2 teaspoon red pepper flakes
1 large carrot, peeled & cut into 1/4-inch rounds
2 tablespoons red wine vinegar
1 box ZENB Penne Pasta
2/3 cup finely grated parmesan cheese
Directions:
- The Vegetables: Begin by heating a large skillet over medium heat and adding the extra-virgin olive oil. When it begins to smoke lightly, shut off the heat and add the sage leaves.
- Stir the sage leaves to coat with the oil and cook, stirring constantly, until the sage pales slightly in colour and gets a little crisp, about 2-3 minutes.
- When the leaves are done, use a slotted spoon to remove the them. Season the sage with salt and allow them to cool.
- In the same pan, add the turnip and rutabaga. Season the mixture with salt, red pepper flakes and cook over medium heat, stirring with a wooden spoon until the vegetables start to soften and brown slightly, about 5-8 minutes.
- Add 1/2 cup water and the carrots to the same pan. Continue cooking for 8-10 minutes or until the vegetables are tender when pierced with the tip of a small knife.
- Sprinkle the vegetables with the red wine vinegar and taste for seasoning.
- The Pasta: In a large pot, bring four quarts of water to a rolling boil, adding a generous amount of salt.
- Add the Penne pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until "al dente," about 6-8 minutes, and drain in a colander. Reserve 1/2 cup of the pasta cooking liquid just in case.
- In the pot where you cooked the pasta, toss the sauce with the hot pasta and stir in the cheese. Taste for seasoning and add some of the pasta water if the sauce is too thick or dry.
- Transfer the pasta to a serving bowl and top with the sage leaves and a touch more cheese, if desired. Enjoy!
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4
ZENB Penne Pasta (Box of 6) ($30)