Ingredients:

  • 1 pound (450g) pasta (penne, rotini, or farfalle recommended)
  • Water for boiling pasta
  • 1 tbsp (15ml) salt for pasta water
  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup or 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons or 6g)
  • 4 cups (approx. 400g) chopped cooked turkey (leftover roast turkey is ideal)
  • 6 cups (approx. 170g) chopped greens (kale, spinach, chard, or a mix)
  • 1/2 cup (120 ml) chicken broth or vegetable broth
  • 1/2 cup (120 ml) heavy cream or half-and-half
  • 1/4 cup (25g) grated Parmesan cheese, plus more for serving
  • 1 teaspoon (5ml) lemon juice
  • Salt and freshly ground black pepper, to taste
  • Optional: Red pepper flakes, to taste (for a little kick!)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add the chopped turkey to the skillet and cook for 2-3 minutes, until heated through. Add the chopped greens and cook until wilted, about 3-5 minutes, stirring occasionally.
  4. Pour in the chicken broth and heavy cream. Bring to a simmer and cook for 2-3 minutes, until the sauce has slightly thickened.
  5. Stir in the cooked pasta and Parmesan cheese. Toss to coat the pasta evenly with the sauce. Add the lemon juice and season with salt and pepper to taste. Add red pepper flakes if desired.
  6. Serve immediately, garnished with additional Parmesan cheese.