Rosemary & Sage Turkey, White Bean & Spinach Pasta
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What You Need

  • ¾ lb. Sara Lee Rosemary & Sage Turkey Breast
  • 1 can cannellini beans; drained and rinsed (15 oz.)
  • 1 pkg. baby spinach (9 oz.)
  • ½ lb. Cellentani pasta
  • ¼ cup pecorino or Romano cheese, plus more to taste
  • ¾ tsp minced garlic
  • 2 tbsp. olive oil
  • To taste Salt
  • To taste Pepper

How to Make It

  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook until al dente.
  3. Reserve ¼ cup of water and drain the rest.
  4. Heat oil and garlic in a large sauté pan, over medium heat until garlic is fragrant.
  5. Add spinach and sauté until slightly wilted, approximately 6-8 minutes.
  6. Add white beans and turkey and heat through.
  7. Season to taste with salt and pepper.
  8. Toss pasta with beans, spinach, turkey and cheese.
  9. If pasta is dry, mix in a bit of reserved pasta water.
  10. Serve with extra cheese.
Tags: Pasta, Vegetables

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