Turkey Piccata Pasta
Give leftover turkey new life by mixing it into this fresh pasta dish, which is flavored with capers, Parmesan cheese, and flat leaf parsley.
Ingredients
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3/4 pounds linguine
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4 tablespoons unsalted butter
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1/3 cup rinsed and drained bottled capers
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3 tablespoons freshly squeezed lemon juice
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2 cups bite-size roast turkey meat
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1/2 cup fresh flat-leaf parsley leaves
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1 tablespoon extra-virgin olive oil
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1/2 cup freshly fine grated Parmigiano-Reggiano cheese
Directions
1.
Bring to a 6-quart pot of salted water to a boil and cook linguine until al dente, about 8 minutes.
2.
Meanwhile, melt butter in a large skillet over moderately high heat; add capers and cook, stirring, until fragrant, about 2 minutes. Add 1/2 cup pasta water and the juice to skillet; bring to a simmer.
3.
Drain pasta and add to skillet with turkey; simmer, tossing together with tongs until turkey is heated through and pasta is coated with sauce, about 2 minutes. Remove pan from heat and stir in parsley and oil; salt and pepper to taste. Serve pasta sprinkled with cheese. Makes 4 servings.
Nutrition information
Calories 630, Total Fat 22.5 g, Saturated Fat 11 g, Cholesterol 96 mg, Sodium 966 mg, Carbohydrate 67 g, Fiber 3 g, Protein 37 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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