Lamb Parsnip Tomato Sauce over Penne

I made this the other night. It's a quick, easy and relatively healthy little meal that I found on Epicurious. Enjoy!

• 2 tablespoons olive oil
• 1 very large onion, sliced (about 4 cups)
  
• 12 ounces medium parsnips (about 4), peeled, cut on slight diagonal into 1/4-inch-thick slices
• 4 garlic cloves, minced [I used two small cloves]
  
• 8 ounces ground lamb
• 1 1/4 teaspoons ground cinnamon
• 2 14 1/2-ounce cans diced tomatoes in juice [I used 2.5 cans]
  
• 12 ounces penne
• 1/2 cup chopped fresh parsley
• Crumbled feta cheese

Saute onions and parsnips in olive oil on medium high heat until softened (about 10 minutes). Add garlic and continue to saute for one minute. Add lamb, and saute until no longer pink, breaking up with back of spoon, about 2 minutes. Add cinnamon and a healthy amount of salt and pepper. Add tomatoes with juice and boil it up. Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes. Season with salt and pepper.

Cook pasta in water. Drain. Top with sauce, feta and parsley. Eat!