Turkey and Kale Penne With Marinara

3 03 2014

Creating new dishes can be as simple as revisiting ones you’ve already made, and adding a new twist. I went back to my Zucchini “Ravioli” or “Lasagna” With Turkey and Kale Filling to make this pasta. This time I used the filling from the lasagna to make the base of the penne. A new vehicle for similar flavors, but just as tasty.

I’ve already thought of a third way to use these ingredients to make yet another delicious dish, which I’ll be serving at an upcoming dinner party. Stay tuned for that coming later this month!

Turkey and Kale Penne With Marinara

Turkey and Kale Penne With Marinara

The following serves 4 (compliments of This Girl’s Gotta Eat):

  • 1 box (13.25 oz) whole wheat penne
  • Extra-virgin olive oil
  • 1 lb lean ground turkey
  • 1 cup packed chopped kale
  • 1 cup part-skim ricotta cheese
  • 1 onion, diced
  • 4 cloves garlic, minced
  • Pinch of red pepper flakes
  • 1 large can (28 oz) crushed tomatoes
  • Handful fresh basil, chopped
  • Salt and pepper to taste
  • Grated parmesan cheese

Bring a large pot of water to boil and season with salt. Add penne and cook to al dente, according to package directions.

In a large skillet, heat 1 Tbsp oil over medium heat. Add half the diced onion and saute for about 5 minutes, until softened. Add half the minced garlic and saute until fragrant. Season lightly with salt to taste. Add ground turkey and raise the heat to medium-high. Saute, until meat is cooked all the way through, about 5 minutes. I used a little homemade sausage seasoning to add some extra flavor to the meat. You can skip this step, but here’s the recipe for the seasoning I use: https://thisgirlsgottaeat.wordpress.com/2014/02/05/sweet-potato-spicy-turkey-sausage-soup-with-kale/.

While the meat cooks, make the marinara. In a saucepan, add another Tbsp or so of oil and heat over medium-high heat. Add the rest of the diced onion and cook for a few minutes until soft. Add the rest of the minced garlic and a pinch of red pepper flakes, cook for another minute. Add tomatoes and basil, bring to a boil, season with salt and pepper to taste, then reduce heat, cover and simmer 10 minutes, stirring occasionally. Off heat, use an immersion blender to puree the sauce slightly.

Meanwhile, add kale to a food processor and pulse until finely chopped. Add ricotta, 2 Tbsp grated parmesan, salt and pepper to taste. Process until smooth. Once the turkey is cooked through, mix in the kale-ricotta puree.

Drain the cooked penne and add to the turkey and kale mixture. Cook over low heat for a minute, tossing constantly, until well combined.

To serve, plate some of the turkey and kale penne and top with a little marinara. Garnish with parmesan cheese.

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