Make some room in your post-holiday fridge by transforming multiple leftovers into one comforting pasta. If you don't have brussels sprouts, substitute with shredded cabbage.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 6 servings
Ingredients
Method
In large pot of boiling salted water, cook pasta according to package directions. Reserving 1/3 cup cooking liquid, drain.Meanwhile, in large nonstick skillet, heat oil over medium heat; cook pancetta, stirring occasionally, until beginning to soften, about 2 minutes. Add shallots and garlic; cook, stirring occasionally, until shallots are softened, about 4 minutes. Add brussels sprouts and 1/2 cup water; cook, stirring, until brussels sprouts are tender and most of liquid is evaporated, about 5 minutes.
Whisk together broth, reserved cooking liquid and cornstarch until well combined. Stir into brussels sprouts mixture; bring to boil. Reduce heat; simmer until liquid is thickened and glossy, about 4 minutes. Stir in turkey, sage, pepper and salt; cook until heated through, about 2 minutes. Add pasta and cream; cook, stirring, until coated, about 1 minute. Remove from heat; stir in lemon zest and lemon juice.
Nutritional facts per serving: about
- Fibre 6 g
- Sodium 568 mg
- Sugars 3 g
- Protein 38 g
- Calories 599.0
- Total fat 17 g
- Cholesterol 87 mg
- Saturated fat 7 g
- Total carbohydrate 73 g
%RDI
- Iron 36.0
- Folate 113.0
- Calcium 9.0
- Vitamin A 14.0
- Vitamin C 88.0
