Ingredients:

  • 1 lb (450g) Penne or Bowtie pasta
  • 4 qt (3.8L) Water
  • 1 tbsp (15g) Kosher salt
  • 3 tbsp (42g) Unsalted butter
  • 4 cloves (20g) Garlic, minced
  • 1.5 cups (360ml) Heavy cream
  • 0.75 cup (75g) Freshly grated Parmesan cheese
  • 0.25 tsp (1.5g) Ground nutmeg
  • 3 cups (450g) Leftover Thanksgiving turkey, cubed or shredded
  • 2 cups (60g) Fresh baby spinach
  • 1 tbsp (15ml) Fresh lemon juice

Instructions:

  1. Bring salted water to a rolling boil. Add the pasta and cook until al dente. Reserve 1 cup (240ml) of the cloudy pasta water before draining.
  2. Melt butter in a skillet over medium heat. Add minced garlic and sauté for 60 seconds until fragrant and translucent.
  3. Pour in the heavy cream and nutmeg, simmering gently for 3-5 minutes until the sauce thickens slightly and looks opaque.
  4. Reduce heat to low. Stir in the Parmesan cheese until melted and smooth.
  5. Fold in the cubed leftover turkey and spinach, stirring just until the turkey is warmed through and the spinach has wilted.
  6. Toss in the cooked pasta and lemon juice. Gradually add reserved pasta water one tablespoon at a time until the sauce is silky and clings to the noodles.