This Penne with Goat Cheese, Kale, Olives, and Turkey is a light yet satisfying meal that’s a refreshing change from heavier dishes like tetrazzini or a la king. The creamy goat cheese melts into a luscious sauce, combining with whole wheat penne, nutrient-packed kale, and savory olives for a wholesome and delicious meal. It’s the perfect way to give leftover turkey a new twist while keeping things healthy.
Penne with Goat Cheese, Kale, Olives, and Turkey
Course: MainCuisine: Mediterranean4
servings10
minutes20
minutes450
kcalIngredients
2 cups leftover turkey, shredded
8 oz whole wheat penne pasta
4 oz goat cheese
2 cups fresh kale, chopped
1/4 cup black or Kalamata olives, sliced
2 garlic cloves, minced
2 tbsp olive oil
1/4 cup reserved pasta water
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions
- Cook the whole wheat penne according to package instructions. Reserve 1/4 cup of pasta water before draining the pasta.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
- Add the chopped kale to the skillet and sauté for 3-5 minutes until wilted.
- Stir in the shredded turkey and sliced olives, cooking for another 2 minutes until heated through.
- Lower the heat and add the goat cheese to the skillet. Pour in the reserved pasta water, stirring until the goat cheese melts into a creamy sauce.
- Toss the cooked penne into the skillet, ensuring everything is evenly coated in the sauce. Season with salt and pepper to taste.
- Garnish with fresh parsley if desired, and serve hot.
Notes
- Nutritional Information (per serving):
Protein: 30g
Fat: 18g (6g saturated fat)
Carbohydrates: 42g
Fiber: 8g
Sugar: 4g
Sodium: 520mg
This Penne with Goat Cheese, Kale, Olives, and Turkey is a light, creamy dish that’s packed with flavor and nutrition. The goat cheese creates a rich sauce, while the kale and olives add a delightful balance of textures. It’s a simple, healthy, and satisfying way to enjoy your leftover turkey.
