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.

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Turkey Piccata Pasta
Makes: 4  servings Prep 10 mins Start to Finish 20 mins

Ingredients

  • 3/4 pound  linguine
  • 4 tablespoons  unsalted butter
  • 1/3 cup  rinsed and drained bottled capers
  • 3 tablespoons  freshly squeezed lemon juice
  • 2 cups  bite-size roast turkey meat
  • 1/2 cup  fresh flat-leaf parsley leaves
  • 1 tablespoon  extra-virgin olive oil
  • 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 Facts

  • Servings Per Recipe 4
  • cal.(kcal)630,
  • Fat, total(g)23,
  • chol.(mg)96,
  • sat. fat(g)11,
  • carb.(g)67,
  • fiber(g)3,
  • pro.(g)37,
  • sodium(mg)966,
  • Percent Daily Values are based on a 2,000 calorie diet
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