Penne With Goat Cheese, Kale, Olives, and Turkey

“In this light yet satiating change of pace from tetrazzini and a la king, goat cheese melts into a creamy sauce for pasta, greens, and turkey. From Martha Stewart Living, November 2008”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta in salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain.
  2. Heat oil in a large skillet over medium-high heat. Add shallots, garlic, 1 teaspoon salt, teaspoon pepper, 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. Stir in kale and 1/4 cup reserved cooking water, and cook until kale wilts, about 3 minutes. Add turkey, and cook until heated through. Add goat cheese and remaining 1 1/4 cups reserved cooking liquid, stirring until sauce is creamy.
  3. Add pasta to skillet, and cook, stirring, until pasta is coated and most of the liquid has been absorbed. Stir in olives and lemon juice. Sprinkle with Parmesan and lemon zest. Season with salt and pepper. Serve immediately.

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