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Pasta with Rutabagas, Black Olives and Turkey

Pasta with Rutabagas, Black Olives and Turkey

Flavorful Pasta with Rutabagas, Black Olives and Turkey

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6 servings

Total Time: 10 minutes

Ingredients

  • 1 (16 oz) box Bow Tie (or other short) pasta
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/3 cup diced celery
  • 2 green onions; chopped
  • 1 (2.25 oz) can sliced ripe black olives; drained and rinsed
  • 1 (14 1/2 oz) can Margaret Holmes Rutabagas; drained
  • 1 cup diced (cooked) turkey; warmed
  • 1 tablespoon mayonnaise
  • 2 tablespoons freshly chopped parsley
  • 1 teaspoon freshly grated lemon zest (optional)
  • Salt & Pepper to taste
  • Crackers to serve (optional)

Directions

  1. Boil pasta according to box directions; drain and return to pot.
  2. Add butter and stir to coat pasta; set aside.
  3. In a large skillet, heat olive oil to medium; add celery and green onions.
  4. Saute for 2 minutes then stir in olives and rutabagas; cook an additional 3 minutes.
  5. In a separate bowl, stir turkey with mayo and mix well.
  6. Add celery-rutabaga mixture to pasta along with the turkey.
  7. Sprinkle with parsley and lemon zest and gently stir to combine.
  8. Season with salt and pepper to taste.

Prep time: 10 minutes
Cook time: 20 minutes

This recipe uses the following products:

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