Orecchiette in Creamy white wine sauce

April 11, 2021
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This silky and flavorful pasta dish is sure to impress your family or guests. The buttery wine sauce with the umami flavor of tomatoes cuts the bitterness of kale and makes for a deliciously balanced dish. Easy to make, low price point, and enough to feed 6 to 8 people. Not to mention the calorie count: 440 - 600 (6-8). Ingredients: 1lb uncooked Orecchiette 1 cup white wine bunch of basil 16oz bag of kale 4tbs unsalted butter 1lb ground turkey 1/2 pint grape tomatoes halved 1 can cannellini beans 1 medium yellow onion minced 3 cloves of garlic minced salt (to taste) parmesan cheese (optional) Instructions: Prep:

mold your ground turkey into 1/2 inch meatballs (lightly season if you desire but not necessary) set aside
halve your grape tomatoes
cook orecchiette

Cook: In a large saucepan cook onion in vegetable oil on medium-high heat for 5-10 minutes or until translucent then add garlic and reduce heat to medium. Add meat balls and cover for 1 minute. Turn the meat balls and cook covered for another minute. Add butter and let melt completely stirring the meat balls. Add kale and cover for 3-5 minutes stirring occasionally until wilted. Add white wine and turn heat to medium high. Add beans and stir. Add cooked pasta and mix well until all pasta is coated evenly. At this point add salt until you have desired taste. Add halved tomatoes and mix until evenly distributed. Top with chopped basil and/or your favorite cheese and enjoy! Best with: This dish is great with or without a protein. Good protein options include grilled chicken or meat balls (turkey, chicken, or beef). Top with your favorite cheese (Pecorino Romano, parmesan, or a blend).

Orecchiette in Creamy white wine sauce

Michael Constantine

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Orecchiette in Creamy white wine sauce

Michael Constantine

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