Penne with Turkey, Arugula, and Sun-Dried-Tomato Vinaigrette

Penne with Turkey, Arugula, and Sun-Dried-Tomato Vinaigrette
Photo by © Melanie Acevedo

Ingredients

  • 6 ounces arugula (about 3 bunches), cut into 1/2-inch strips, or 5 ounces (1 bunch) watercress, large stems removed
  • 1 ½ tablespoons balsamic vinegar
  • ¾ teaspoon salt
  • 1 pound turkey cutlets, cut into 1/2-by-1 1/2-inch strips
  • 6 reconstituted sun-dried tomato halves, chopped
  • ½ teaspoon fresh-ground black pepper
  • ½ pound penne
  • + 2 more ingredients
    • 2 cloves garlic, smashed
    • 1/3 cup plus 1 tablespoon olive oil

1. 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. 2. Sprinkle the turkey with the remaining 1/4 teaspoon each of the salt and pepper...

View full recipe at My Recipes

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