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Notta Pasta with Creamy Turkey and Escarole

Notta Pasta with Creamy Turkey and Escarole Recipe

Creamy garlic sauce combined with steamed escarole and Notta Pasta makes an elegant way to use turkey leftovers.  It’s a deliciously complete meal!


4 servings


15 minutes to assemble
15 minutes to cook
Total time: 30 minutes

Ingredients 1/2 box (8 oz) Notta Pasta Fettuccine
2 large heads escarole
Salt and fresh cracked pepper
2 teaspoons potato starch
1 1/2 cups heavy cream
1/2 cup minced onions
1 tablespoon minced garlic
3 cups chopped, cooked turkey
1/2 cup grated Parmesan cheese
1. Put a large pot of salted water on to boil.
2. Chop escarole into bite size pieces and rinse well. Do not shake water off escarole.
3. Over a high heat, add escarole (one head at a time) to large skillet. Salt and pepper to taste. Stirring, steam just until wilted and drain in colander, reserving 3/4 cup liquid.
4. Whisk potato starch into cream until dissolved. Add cream mixture, onions, garlic and reserved escarole liquid to skillet. Bring to a boil; reduce heat and simmer 5 minutes, stirring occasionally.
5. Add turkey and steamed escarole. Mix to combine and return to simmer.
6. Meanwhile, boil Notta Pasta according to box directions. Drain (do not rinse) and add to skillet with Parmesan cheese. Toss to combine and serve.

Notta Pasta with Creamy Turkey and Escarole

Nutrition Facts:*



FAT: 41g 


SODIUM: 340mg 

CARBS: 65g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Notta Pasta with Creamy Turkey and Escarole

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