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Turkey Piccata Pasta




Source of Recipe


lhj.com






Recipe Introduction


Serve this lemony pasta with a simple green salad and you'll have dinner on the table in less than half an hour.






List of Ingredients



• 3/4 pounds linguine
  
• 4 tablespoons unsalted butter
  
• 1/3 cup rinsed and drained bottled capers
  
• 3 tablespoons freshly squeezed lemon juice
  
• 2 cups bite-size roast turkey meat
  
• 1/2 cup fresh flat-leaf parsley leaves
  
• 1 tablespoon extra-virgin olive oil
  
• 1/2 cup freshly fine grated Parmigiano-Reggiano cheese
  






Instructions



1. Bring to a 6-quart pot of salted water to a boil and cook linguine until al dente, about 8 minutes
   
2. Meanwhile, melt butter in a large skillet over moderately high heat; add capers and cook, stirring, until fragrant, about 2 minutes. Add 1/2 cup pasta water and the juice to skillet; bring to a simmer.
   
3. Drain pasta and add to skillet with turkey; simmer, tossing together with tongs until turkey is heated through and pasta is coated with sauce, about 2 minutes. Remove pan from heat and stir in parsley and oil; salt and pepper to taste. Serve pasta sprinkled with cheese.
   






Final Comments


Makes 4 servings.