How To Make Penne Pasta with Turkey and Tomato Vinaigrette
You only need 30 minutes to whip up this hearty penne pasta dish that’s loaded with juicy turkey and peppery arugula, tossed in a tangy tomato vinaigrette!
- 6sun dried tomato,reconstituted, halves
- 2garlic cloves
- 1½tbspbalsamic vinegar
- ½tspfresh ground black pepper
- 1cupolive oil,(plus 1 tbsp)
- 1lbturkey cutlets
- 6ozarugula,(about 3 bunches)
In a blender, combine the sun-dried tomatoes, garlic, vinegar, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Blend until a paste forms. With the machine running, add the ⅓ cup of oil in a thin stream.
Sprinkle the turkey with the remaining ¼ teaspoon each of the salt and pepper.
In a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Cook the turkey, in two batches if necessary, for about 3 minutes, until just cooked through.
Transfer the turkey to a large bowl and add the arugula.
In a large pot of boiling, salted water, cook the penne for about 13 minutes, until just done.
Drain, then toss with the turkey and arugula and the tomato vinaigrette.
Serve warm, and enjoy!
- Calories: 892.54kcal
- Fat: 63.21g
- Saturated Fat: 9.84g
- Monounsaturated Fat: 42.55g
- Polyunsaturated Fat: 8.06g
- Carbohydrates: 47.31g
- Fiber: 2.99g
- Sugar: 4.43g
- Protein: 33.90g
- Cholesterol: 73.71mg
- Sodium: 528.01mg
- Calcium: 104.74mg
- Potassium: 716.19mg
- Iron: 3.40mg
- Vitamin A: 54.29µg
- Vitamin C: 8.02mg
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