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
KEY: Pasta & Noodles, Fast, Dinner, Lunch

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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

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