From Bon Appetit magazine, available at . Serves 6.
Ingredients
2 tablespoons olive oil
1 very large onion, halved through root end, cut lengthwise into 1/3-inch-thick slices (about 4 cups)
12 ounces medium parsnips (about 4), peeled, cut on slight diagonal into 1/4-inch-thick slices
4 garlic cloves, minced
8 ounces ground lamb
1 1/4 teaspoons ground cinnamon
Two 14 1/2-ounce cans diced tomatoes in juice
12 ounces penne
1 1/2 cup chopped fresh parsley
Crumbled feta cheese
Directions
Heat oil in large nonstick skillet over medium-high heat. Add onion and parsnips and saute until slightly softened and deep golden brown around edges, about 9 minutes. Add garlic; stir 1 minute. Add lamb and saute until no longer pink, breaking up with back of spoon, about 2 minutes. Stir in cinnamon. Sprinkle with salt and pepper. Add tomatoes with juice; bring to boil. Reduce heat, cover and simmer until parsnips are tender, about 12 minutes. Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture and enough cooking liquid to moisten; toss. Add parsley. Transfer to plates and sprinkle with feta.
