Penne With Goat Cheese, Kale, Olives, and Turkey

Name: Penne With Goat Cheese, Kale, Olives, and Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dry penne pasta; kosher salt & freshly ground black pepper; ¼ cup extra virgin olive oil; 2 large shallots, thinly sliced; 3 small garlic cloves, thinly sliced; ¼ teaspoon crushed red pepper flakes; 1 ½ teaspoons lemon zest (finely shredded); ¼ cup dry white wine (such as Sauvignon Blanc or Chardonnay); 12 bunch kale, tough stems removed, leaves thinly sliced crosswise (8 cups); 2 cups cooked turkey, large shreds; 6 -7 ounces fresh goat cheese; ½ cup kalamata olive, pitted and halved; 4 teaspoons fresh lemon juice; ⅔ cup parmesan cheese, freshly grated

Servings: persons

1 lb dry penne pasta
kosher salt & freshly ground black pepper
¼ cup extra virgin olive oil
2 large shallots, thinly sliced
3 small garlic cloves, thinly sliced
¼ teaspoon crushed red pepper flakes
1 ½ teaspoons lemon zest (finely shredded)
¼ cup dry white wine (such as Sauvignon Blanc or Chardonnay)
12 bunch kale, tough stems removed, leaves thinly sliced crosswise (8 cups)
2 cups cooked turkey, large shreds
6 -7 ounces fresh goat cheese
½ cup kalamata olive, pitted and halved
4 teaspoons fresh lemon juice
⅔ cup parmesan cheese, freshly grated

1
Cook pasta in salted water according to package directions.
2
Reserve 1 1/2 cups cooking water, then drain.
3
Heat oil in a large skillet over medium-high heat.
4
Add shallots, garlic, 1 teaspoon salt, teaspoon pepper, and the red-pepper flakes, and cook, stirring occasionally, until shallots are translucent, about 3 minutes.
5
Add lemon zest and wine, and cook until wine has evaporated, about 1 minute.
6
Stir in kale and 1/4 cup reserved cooking water, and cook until kale wilts, about 3 minutes.
7
Add turkey, and cook until heated through.
8
Add goat cheese and remaining 1 1/4 cups reserved cooking liquid, stirring until sauce is creamy.
9
Add pasta to skillet, and cook, stirring, until pasta is coated and most of the liquid has been absorbed.
10
Stir in olives and lemon juice.
11
Sprinkle with Parmesan and lemon zest.
12
Season with salt and pepper.
13
Serve immediately.

1671

kcal

Calories

Fat

129

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb dry penne pasta, kosher salt & freshly ground black pepper, ¼ cup extra virgin olive oil, 2 large shallots, thinly sliced, and more.

Yes, Penne With Goat Cheese, Kale, Olives, and Turkey falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!