Leftover Turkey -- Make Pasta
Author: Amateur Cook // Category: Fast Dinners, Holiday Recipes, Quick Lunches
Here is another recipe that utilizes leftover Thanksgiving turkey...
Pasta
Penne with Goat Cheese, Spinach, Olives & Turkey
1 lb. penne
1/4 c. olive oil
2 shallots, thinly sliced
3 garlic cloves, minced
1/4 t. red pepper flakes
1 1/2 t. lemon zest, plus more for garnish
1/4 c. dry white wine
8 c. spinach, torn
2 c. shredded turkey
6-7 oz. goat cheese
1/2 c. pitted, halved Kalamata olives
4 t. lemon juice
2/3 c. Parmesan cheese
salt and pepper to taste
Cook pasta according to directions. Once cooked, drain penne, reserving 1 1/2 c. cooking water. Heat oil in a large skillet over medium-high heat. Add shallots, garlic, 1 t. salt, 1/4 t. pepper, red pepper flakes, and stir until shallots are translucent, about 3 mins. Add lemon zest and wine, and cook until wine has evaporated. About 1 min. Stir in spinach and 1/4 c. reserved cooking water. Cook until spinach wilts, about 3 mins. Add turkey and cook until heated through. Add goat cheese and remaining cooking liquid, stirring until sauce is creamy. Add pasta to skillet and stir until pasta is coated and most of the liquid has been absorbed. Add olives and lemon juice. Sprinkle with Parmesan, additional lemon zest, salt and pepper to taste. Serves 6-8.
Pasta
Penne with Goat Cheese, Spinach, Olives & Turkey
1 lb. penne
1/4 c. olive oil
2 shallots, thinly sliced
3 garlic cloves, minced
1/4 t. red pepper flakes
1 1/2 t. lemon zest, plus more for garnish
1/4 c. dry white wine
8 c. spinach, torn
2 c. shredded turkey
6-7 oz. goat cheese
1/2 c. pitted, halved Kalamata olives
4 t. lemon juice
2/3 c. Parmesan cheese
salt and pepper to taste
Cook pasta according to directions. Once cooked, drain penne, reserving 1 1/2 c. cooking water. Heat oil in a large skillet over medium-high heat. Add shallots, garlic, 1 t. salt, 1/4 t. pepper, red pepper flakes, and stir until shallots are translucent, about 3 mins. Add lemon zest and wine, and cook until wine has evaporated. About 1 min. Stir in spinach and 1/4 c. reserved cooking water. Cook until spinach wilts, about 3 mins. Add turkey and cook until heated through. Add goat cheese and remaining cooking liquid, stirring until sauce is creamy. Add pasta to skillet and stir until pasta is coated and most of the liquid has been absorbed. Add olives and lemon juice. Sprinkle with Parmesan, additional lemon zest, salt and pepper to taste. Serves 6-8.
0 Responses to "Leftover Turkey -- Make Pasta"
Post a Comment