Penne With Goat Cheese, Kale, Olives, and Turkey

READY IN: 50mins
Recipe by Docs Mom

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

Top Review by zeldaz51

I made this last night, as I had all the ingredients avaiklable. I prepped everything, put the chopped up turkey back into the fridge, and forgot to add it in at the end! We devoured the pasta and never missed the turkey, so it makes a really good vegetarian meal without it. I'll be making this again, always looking for good uses for kale. Loved the salty olives combined with the greens, goat cheese, and lemon. We had a marinated tomato and cucumber salad on the side.

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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