Penne with Braised Greens, Turkey and Rosemary

This simple pasta from Reed Hearon of Rose Pistola in San Francisco is a quick and delicious recipe for using leftover cooked greens of any kind.


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  • Servings: 4

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  • 1 pound penne rigate
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 1/2 teaspoons rosemary leaves
  • 1 cup diced dark meat turkey
  • 2 cups drained braised greens
  • Salt and freshly ground pepper
  • Shavings of Pecorino-Romano cheese, for serving

How to make this recipe

  1. Cook the pasta in a large saucepan of boiling salted water until al dente.

  2. Meanwhile, in a large skillet, combine the olive oil with the garlic and rosemary and cook over moderate heat until the garlic is lightly browned, about 2 minutes. Stir in the turkey, then add the greens and bring to a simmer. Season the turkey mixture with salt and pepper.

  3. Drain the pasta and transfer it to a warmed bowl. Add the greens and turkey and toss well. Serve hot, with the shaved cheese on the side.

Suggested Pairing

The braised greens in this pasta point to a crisp, herby Sauvignon Blanc to balance their bite.

Contributed By Photo © Beatriz Da Costa Published November 2000

462517 recipes/penne-with-braised-greens-turkey-and-rosemary 2013-12-06T23:41:16+00:00 Reed Hearon pasta-and-noodles|4|fast|weeknight-dinner|lunch november-2000,Reed Hearon,Rose Pistola,pasta recipe,braised vegetables,turkey recipe,thanksgiving leftovers recipes,penne-with-braised-greens-turkey-and-rosemary 462517

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