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Turkey and Kale Penne
Turkey and Kale Penne
A pasta recipe with turkey.
Ingredients
- 1 pound dried penne pasta
- 1/4 cup olive oil
- 2 shallots chopped
- 2 garlic cloves minced
- 1/4 teaspoon crushed red-pepper flakes
- Lemon zest from 1 lemon
- 1/4 cup dry white wine
- 1 bunch kale stems removed and thinly sliced crosswise
- 2 cups cooked and shredded turkey pieces
- 8 ounces goat cheese
- 2 tablespoons fresh lemon juice
- 1/2 cup freshly grated Parmesan cheese
- Salt for cooking pasta and pepper to taste
Instructions
- Cook pasta in salted water according to package directions. Reserve 1 ½ cups cooking water, then drain.
- Heat oil in a large skillet over medium-high heat. Combine olive oil with shallots, garlic, and the red-pepper flakes, and cook, stirring occasionally, until shallots are translucent, about 3 minutes.
- Add lemon zest and wine, and cook until wine has evaporated, about 1 minute.
- Add kale and ¼ cup reserved cooking water, and cook until kale wilts, about 4 minutes.
- Add turkey, and cook until heated through. Combine goat cheese and remaining 1¼ cups reserved cooking liquid, stirring until sauce is creamy.
- Add pasta to skillet, and cook, stirring, until pasta is coated and most of the liquid has been absorbed by the pasta.
- Stir in the lemon juice. Sprinkle with Parmesan cheese and lemon zest. Season with pepper to taste.
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