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Penne with Goat Cheese, Kale, Olives and Turkey

Source of Recipe

Martha Stewart Living, November 2008


Recipe Introduction

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. Use whole wheat penne for an extra boost of fiber.

List of Ingredients

Penne with Goat Cheese, Kale, Olives and Turkey




1 pound dried penne
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 large shallots, thinly sliced
3 small garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
1 1/2 teaspoons finely shredded
lemon zest, plus more for garnish
1/4 cup dry white wine, such as
Sauvignon Blanc or Chardonnay
1/2 bunch kale, tough stems removed,
leaves thinly sliced crosswise (8 cups)
2 cups large shreds cooked turkey
6 to 7 ounces fresh goat cheese
1/2 cup pitted, halved Kalamata olives
4 teaspoons fresh lemon juice
2/3 cup freshly grated Parmesan cheese



Recipe


Cook pasta in salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain.

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 remaining1 1/4 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. Stir in olives and lemon juice. Sprinkle with Parmesan and lemon zest. Season with salt and pepper.

Serve immediately.