Wednesday, November 13, 2013

Turkey and Kale Penne

This week I continue featuring recipes that can be used to deliciously incorporate leftover Thanksgiving turkey.  In addition to the turkey, this dish features penne, shallots, wine, two types of cheese, garlic, and kale, one of my favorite green vegetables.  

Leftover turkey pasta - Smell of Rosemary

1 pound dried penne pasta
¼ cup olive oil

2 shallots, chopped

2 garlic cloves, minced

¼ teaspoon crushed red-pepper flakes

Lemon zest from 1 lemon
¼ cup dry white wine
1 bunch kale, stems removed and thinly sliced crosswise
2 cups cooked and shredded turkey pieces
8 ounces goat cheese
2 tablespoons fresh lemon juice
½ cup freshly grated Parmesan cheese
Salt for cooking pasta and pepper to taste

Cook pasta in salted water according to package directions. Reserve 1 ½ cups cooking water, then drain. 

Heat oil in a large skillet over medium-high heat. Combine olive oil with shallots, garlic, 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.


Add kale and ¼ cup reserved cooking water, and cook until kale wilts, about 4  minutes.


Add turkey, and cook until heated through. Combine goat cheese and remaining 1¼ 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 by the pasta. 


Stir in the lemon juice. Sprinkle with Parmesan cheese and lemon zest. Season with pepper to taste. Serves 4.

Inspired by a recipe found in Martha Stewart’s “Living” magazine from November 2008. 


  1. Yummy! Always on the lookout for new uses for kale

    atelier zozo

  2. Thanks so much for your comment, and thanks for visiting!