Best Turkey Penne With Lemon Cream Sauce Recipes

PENNE WITH TURKEY RAGU

Penne With Turkey Ragu image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
1 tablespoon extra-virgin olive oil
2 leeks (white and light green parts only), finely chopped
2 cloves garlic, minced
6 ounces ground turkey
1 28-ounce can San Marzano tomatoes, crushed by hand
Freshly ground pepper
1/4 cup fresh basil, chopped, plus more for topping
3 tablespoons freshly grated parmesan cheese, plus the rind (optional)
12 ounces penne
2 tablespoons half-and-half

Steps:

Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks, garlic and turkey and cook, stirring, until the turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups water and 1/4 teaspoon each salt and pepper. Increase the heat to high, bring the sauce to a boil and cook 5 minutes. Reduce the heat to medium, add half of the basil and the parmesan rind and simmer, stirring occasionally, until thickened, about 10 minutes.
Add the pasta to the boiling water and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta. Stir the half-and-half, the remaining basil and 2 tablespoons cheese into the sauce. Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed. Remove the parmesan rind and season with salt and pepper.
Divide the pasta among bowls. Top with the remaining 1 tablespoon cheese and more basil.

Nutrition Facts : Calories 493, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 27 milligrams, Sodium 392 milligrams, Carbohydrate 79 grams, Fiber 7 grams, Protein 26 grams

TURKEY PENNE WITH LEMON CREAM SAUCE

Turkey Penne With Lemon Cream Sauce image

Yummy!

Provided by Eve Peterson

Categories Other Salads

Number Of Ingredients 14

Ingredients

2 c uncooked penne pasta
1/2 lb turkey breast cutlets, cut into 3/4 inch pieces
3 Tbsp butter, divided
2 c fresh broccoli florets
3 small carrots, thinly sliced
2 c garlic, minced
2 Tbsp all purpose flour
1 1/2 tsp chicken bouillon granules
1/2 tsp dried thyme
1/4 tsp pepper
1/8 tsp salt
2 1/2 c half and half cream
1/4 tsp lemon juice
2 plum tomatoes, seeded and chopped

Steps:

1. Cook pasta according to pkg. directions. Meanwhile. in a large skillet saute turkey in 1 T. butter until no longer pink. Remove and keep warm. Saute broccoli and carrots in remaining butter in the same skillet until crisp tender. Add garlic, cook 1 min. longer. Stir in flour, bouillon granules, thyme,pepper and salt until blended. Combine cream and lemon juice, gradually stir into broccoli mixture. Bring to a boil, cook and stir for 2-3 min. or until thickened. Drain pasta, add to skillet stir in turkey and tomatoes and heat through.