Penne With Goat Cheese Kale Olives And Sausage Recipes

SWEET GARLIC AND GOAT CHEESE PENNE

Sweet Garlic and Goat Cheese Penne image

Provided by Robert Irvine : Food Network

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, divided
1 whole head garlic
1 pound penne pasta
1 cup milk
1 shallot, minced
1/2 cup white wine
3 ounces goat cheese, crumbled
1/3 cup grated Parmesan
Salt and freshly ground black pepper
6 small parsley sprigs

Steps:

Preheat oven to 350 degrees F.
Slice the root end off the entire head of garlic and turn it upside down, wrapping it in aluminum foil and molding the foil so it supports the garlic to allow the cut end to stand upright in the oven. Pour 1 tablespoon of the olive oil on the garlic (reserving the other tablespoon) so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until it is cool enough to handle.
Bring a large pot of water to boiling for the pasta. Salt the water and boil until al dente. Drain and set aside.
Heat the milk in a small saucepot and keep warm. Squeeze the garlic cloves into a small bowl and mash them. Add a small amount of the warm milk to this bowl and whisk until smooth.
In a separate large saute pan, heat the remaining tablespoon of olive oil over medium high heat and saute the shallot until translucent. Deglaze the pan with the white wine and allow most of the wine to evaporate, then reduce heat to low, and add the garlic mixture. Whisk the goat cheese and Parmesan into the remaining hot milk, and add this to the pan with the garlic and wine sauce and season, to taste, with salt and pepper. Fold the drained pasta into the pan of sauce, transfer to serving dish and garnish with parsley sprigs.

PENNE WITH SAUSAGE AND KALE

Penne With Sausage and Kale image

Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor. Adapted from epicurious.com

Provided by KelBel

Categories Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
1/2 lb hot Italian turkey sausage, casings discarded and sausage crumbled
1 garlic clove, minced
1 small onion, diced
1 lb kale, tough stems and center ribs discarded and leaves coarsely chopped
1/2 lb penne
2/3 cup reduced-sodium chicken broth
1/2 cup parmesan cheese, grated

Steps:

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add garlic, onion and sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.
Serve immediately, with additional cheese on the side.

PENNE WITH GOAT CHEESE, KALE, OLIVES, AND TURKEY

Penne With Goat Cheese, Kale, Olives, and Turkey image

In this light yet satiating change of pace from tetrazzini and a la king, goat cheese melts into a creamy sauce for pasta, greens, and turkey. From Martha Stewart Living, November 2008

Provided by Docs Mom

Categories One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb dry penne pasta
kosher salt & freshly ground black pepper
1/4 cup extra virgin olive oil
2 large shallots, thinly sliced
3 small garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons lemon zest (finely shredded)
1/4 cup dry white wine (such as Sauvignon Blanc or Chardonnay)
1/2 bunch kale, tough stems removed, leaves thinly sliced crosswise (8 cups)
2 cups cooked turkey, large shreds
6 -7 ounces fresh goat cheese
1/2 cup kalamata olive, pitted and halved
4 teaspoons fresh lemon juice
2/3 cup parmesan cheese, freshly grated

Steps:

Cook pasta in salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain.
Heat oil in a large skillet over medium-high heat. Add shallots, garlic, 1 teaspoon salt, teaspoon pepper, and the red-pepper flakes, and cook, stirring occasionally, until shallots are translucent, about 3 minutes. Add lemon zest and wine, and cook until wine has evaporated, about 1 minute. Stir in kale and 1/4 cup reserved cooking water, and cook until kale wilts, about 3 minutes. Add turkey, and cook until heated through. Add goat cheese and remaining 1 1/4 cups reserved cooking liquid, stirring until sauce is creamy.
Add pasta to skillet, and cook, stirring, until pasta is coated and most of the liquid has been absorbed. Stir in olives and lemon juice. Sprinkle with Parmesan and lemon zest. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 618.9, Fat 25.9, SaturatedFat 10.1, Cholesterol 67.7, Sodium 442.5, Carbohydrate 66, Fiber 9.2, Sugar 1.1, Protein 30.7

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