Friday, July 01, 2005

Spicy Turkey Pasta

Spicy Turkey Pasta(Adapted from CL)

9 ounces fresh angel hair pasta
1 cup vertically sliced onion
1 tablespoon dried basil
1 1/2 teaspoons bottled minced garlic
3/4 teaspoon crushed red pepper
1 cup half-and-half
1/4 cup sour cream
1 teaspoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
8 ounces cooked turkey breast, sliced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup freshly grated Parmesan cheese, divided

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

While pasta cooks, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes. Add basil, garlic, and crushed red pepper; sauté 1 minute. Combine half-and-half, sour cream, and flour, stirring with a whisk. Add reserved pasta water and half-and-half mixture to pan; bring to a boil. Stir in salt, black pepper, turkey, and spinach; bring to a boil. Stir in pasta, and cook 1 for minute or until thoroughly heated. When plated, scatter 1 tablespoon cheese over each serving.

Serves 4

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