Penne with Braised Greens, Turkey and Rosemary

• 1 pound penne rigate
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1 1/2 teaspoons rosemary leaves
• 1 cup diced dark meat turkey
• 2 cups drained braised greens
• Salt and freshly ground pepper
• Shavings of Pecorino-Romano cheese, for serving

1. Cook the pasta in a large saucepan of boiling salted water until al dente.
2. Meanwhile, in a large skillet, combine the olive oil with the garlic and rosemary and cook over moderate heat until the garlic is lightly browned, about 2 minutes.
3. Stir in the turkey, then add the greens and bring to a simmer.
4. Season the turkey mixture with salt and pepper.
5. Drain the pasta and transfer it to a warmed bowl.
6. Add the greens and turkey and toss well.
7. Serve hot, with the shaved cheese on the side.

penne rigate, extravirgin olive oil, garlic, rosemary, dark meat turkey, braised greens, salt

Taken from www.foodandwine.com/recipes/penne-with-braised-greens-turkey-and-rosemary (may not work)