Peppery arugula adds a distinctive bite to this appealing dish, but if arugula is unavailable, you can substitute watercress with similar results.
A fruity red will complement the sharpness of the arugula. Try a Beaujolais-Villages from France or a dolcetto from Italy. In either case, chill the wine slightly before serving.
- 6 reconstituted sun-dried tomato halves, chopped (see "Reconstituting Sun-Dried Tomatoes")
- 2 cloves garlic, smashed
- 1 1/2 tablespoons balsamic vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1/3 cup plus 1 tablespoon olive oil
- 1 pound turkey cutlets, cut into 1/2-by-1 1/2-inch strips
- 6 ounces arugula (about 3 bunches), cut into1/2-inch strips, or 5 ounces (1 bunch) watercress, large stems removed
- 1/2 pound penne
In a blender, combine the sun-dried tomatoes, garlic, vinegar, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Blend until a paste forms. With the machine running, add the 1/3 cup oil in a thin stream.
Sprinkle the turkey with the remaining 1/4 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, until just cooked through, about 3 minutes. Do not overcook. Transfer the turkey to a large bowl and add the arugula.
In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain, toss with the turkey and arugula and the tomato vinaigrette, and serve warm.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
552 calories; 24g total fat; 70mg cholesterol; 521mg sodium; 46g carbohydrates; 2g fiber; 37g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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