Penne With Turkey, Arugula, And Sun-Dried-Tomato Vinaigrette – a delicious recipe with tomato, garlic, balsamic vinegar, salt, fresh-ground black pepper, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a blender, combine the sun-dried tomatoes, garlic, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Blend until a paste forms. With the machine running, add the 1/3 cup oil in a thin stream.
2
Sprinkle the turkey with the remaining 1/4 teaspoon each of the salt and pepper. In a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Cook the turkey, in two batches if necessary, until just cooked through, about 3 minutes. Do not overcook. Transfer the turkey to a large bowl and add the arugula.
3
In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain, toss with the turkey and arugula and the tomato vinaigrette, and serve warm.
4
Wine Recommendation: A fruity red will complement the sharpness of the arugula. Try a Beaujolais-Villages from France or a dolcetto from Italy. In either case, chill the wine slightly before serving.
422
kcal
Calories
28
g
Fat
7
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 reconstituted sun-dried tomato halves, chopped, 2 cloves garlic, smashed, 1 1/2 tablespoons balsamic vinegar, 3/4 teaspoon salt, and more.
Yes, Penne With Turkey, Arugula, And Sun-Dried-Tomato Vinaigrette 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.
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