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3 oz olive oil
4 Cloves garlic freshly chopped
1 oz kalamata olives pitted and sliced
2 oz whole leaf spinach washed and dried
1 oz dry white wine
8 oz sundried tomato turkey breast, cut into 1-inch strips
1 lb black pepper linguini cooked
salt, to taste
pepper, to taste
3 oz Gorgonzola cheese crumbled

Heat oil in a saute pan. Add the garlic, olives, and spinach. Saute until the oil becomes fragrant, continue sauteing until the spinach wilts. Add the wine and continue sauteing for 1 minute.
Add the turkey and cooked pasta; cook until heated through, season to taste.
Transfer to an oven-proof baking dish and top with Gorgonzola cheese. Place the dish under a broiler to melt the cheese.
Serve immediately.


Servings: 4
 
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