Lemon Roasted Cauliflower & Spicy Turkey Penne


lemon roasted cauliflower spicy turkey penne pasta

Some days you just need to snuggle up to a bowl of pasta.

Let's make that today, shall we?

This pile of textures and flavors will satisfy your comfort cravings and feel substantial all while keepin' it light and fresh without any sauce. Wait wait -- don't leave me yet!

If sauce-less pasta sounds boring, let me hit you with this lineup: caramelized cauliflower, roasted lemon wedges, spicy ground turkey, creamy goat cheese and toasted pine nuts. Can we still be friends?

You can squeeze some lemon juice on there to juice it up if you need. Go on wit yo bad self.

You can also use this pasta to woo any lucky man or lady in your life... or yourself. This will most definitely bring yourself ample amounts of joy. And you deserve it!

Make this springtime medley of brightness tonight and then eat leftovers tomorrow. That is... if you can withstand devouring mountains of penne reserving little to none for your future self. I apparently do not possess the same self control. :( adulting is tough.

This lil dish right here was the last dinner made in our old house! Lots of meals and memories (and memories of meals obvi) were made at me and Ty's first home... including the inception of this here blog diggity! no doubt. Okay I'll stop now.

Even though leaving has been a struggle mostly consisting of manual labor and sucking through tanks of gas back and forth between houses, it is totally worth it! I could not *BE* anymore excited to whip up some recipes in our new kitch... hopefully the magic of the space will translate to some seriously awesome food. You can also sneak a peek into the new digs by following me on Snapchat @cayla7988 :)  Stick around, fabulosity is coming your way!!!


Lemon Roasted Cauliflower & Spicy Turkey Penne 

Prep Time: 5 mins | Cook Time: 40 mins (includes roasting time) | Serves 4+

Ingredients
  • 1 lb. penne pasta (I used GF!)
  • 1 lb. lean ground turkey 
  • 1 head cauliflower, chopped into florets
  • 2 lemons
  • 2 oz. herbed goat cheese (1/2 small log)
  • 1/4 cup pine nuts
  • 1 shallot, sliced
  • 1/2 bunch flat leaf parsley, chopped
  • 2 cloves garlic, minced
  • olive oil
  • red pepper flakes
  • salt and pepper
The Steps
  1. Roast cauliflower & lemon: Preheat your oven to 450 degrees. Spread out cauliflower florets (leave some stem but not a ton!) into one layer on a foil-lined baking sheet and drizzle with olive oil. Toss to coat and then season well with salt and pepper. Take one lemon and slice it, placing slices onto same baking sheet with cauliflower but not on top of florets. When oven is hot, place in cauliflower & lemon slices and roast for 30 minutes.

  2. Toast pine nuts: In a medium skillet, spread out your pine nuts and toast them over medium low heat for 4-5 minutes, just until you start to smell them. Watch them carefully though as they like to burn! When toasted, place into large bowl that you'll eventually serve the pasta from.

  3. Brown turkey meat: In same skillet, heat 2 tbsp. of olive oil over medium heat. When warm, add in minced garlic and cook for 30 seconds before adding in crushed red pepper - amount will depend on the desired heat level but you can start with a 1/4 tsp. and work up from there :). After another 30 seconds, add in ground turkey. Break up turkey meat with a wooden spoon and season with salt and pepper before meat is completely browned. Place the browned and seasoned meat into the same bowl as the pine nuts!

  4. Bring pot of water to a boil: Start heating up your pasta boiling pot of water over high heat with the lid on. 

  5. Fry the shallot slices: In the same skillet as the turkey was browned in, add another 1 tbsp. of olive oil and heat over medium. When warm, add in thin shallot slices and let cook until crispy. Remove with slotted spoon and place into same bowl as turkey & pine nuts.

  6. Cook pasta: When water is boiling, add a handful of salt and then the pasta. Cook according to package directions (al dente). When cooked, remove from pasta water with slotted spoon and add to bowl with the browned meat, etc. Reserve about 1 cup pasta water before draining!

  7. Add roasted cauliflower: About this time your cauliflower should be ready! Once it's golden brown and lemon slices have candied, remove sheet pan from oven. Use a spatula to add the cauliflower to the pasta bowl and bring roasted lemon to a cutting board. Finely chop the roasted lemon before adding it to the pasta, along with goat cheese crumbles. Start with about 1/2 cup of water and add it to the bowl, tossing everything together. Taste, add more seasoning if needed, along with more pasta water and/or lemon. Serve warm and enjoy!
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon or #TheSavvySpoon on Instagram!

xoxo
Cay

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