This looks like a really simple dinner, and it was. BUT the flavors were oh, so lovely together. The turkey was from a turkey breast that I baked when we were expecting some company, and there was some leftover. I whacked the leftover breast meat into meal-sized portions and tossed them into the freezer. This particular night, I pulled out a package of the turkey and added some bits of leftover spinach and a cup or so of jarred pasta sauce. Upon serving, we sprinkled some of the 18-year old Balsamic vinegar on it, and the flavors were beyond enhanced.
But the plain-looking pasta curled up in the corner was unexpectedly the absolute star of the show. It is just leftover “strings” from the night before that were gussied up with some freshly-grated Parmesan and sour cream. Maybe it was the juices from the lightly-sauteed mushrooms, or the Berbere sprinkled on top that sent this into orbit, but the combination had us both smacking our lips and exclaiming its virtues.
This was a dead simple meal as even the Italian green beans were easy because they were from a package of frozen ones that I just steamed up quickly.