A sure way to use up holiday leftovers that everyone will love.
Creamy Lemon Pasta
Makes: 4–6 servings
Time: 30 minutes
- 1 box (1 pound) of any short pasta noodles
- 2 tablespoons Kosher salt (for the pasta water)
- 1 1/2 pounds leftover turkey meat, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh pepper
- Zest and juice of 2 lemons
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup milk
- 3/4–1 cup chopped spinach or a leftover veggie
- Parmesan cheese for garnish
- Salt & pepper to taste
- Put a large pot of water on to boil, add salt then, once it’s boiling, add pasta.
- Cook pasta according to instructions minus 2 minutes. Drain.
- Meanwhile, sprinkle turkey with salt and pepper then add oil to a large saute pan.
- Cook until warm.
- Pour turkey and juices out of the pan, onto a plate. Turn off the stove.
- In the same pan, zest the lemon then squeeze the juice of both lemons. Add butter and flour and turn heat back on.
- Cook on medium heat for about 1 minute, stirring constantly, then add milk. It’ll be all crumbly and weird initially, but keep stirring and it’ll come together.
- Add chopped turkey, spinach, and pasta to the pan and stir until creamy. Season with salt and pepper and top with parmesan cheese.