Light Lemony Turkey Toss Food

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LEMON WHOLE-GRAIN LINGUINE WITH TURKEY MEATBALLS



Lemon Whole-Grain Linguine with Turkey Meatballs image

The meatballs are the star of this comforting high-fiber dish. Make them on their own and serve as a mini appetizer or add them to your favorite pasta recipe. For moister, more flavorful meatballs, be sure to use ground turkey, not ground turkey breast.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield Serves 4

Number Of Ingredients 16

Cooking spray
1 pound lean ground turkey (about 94 percent lean)
1/2 cup whole-grain breadcrumbs
2 large eggs, lightly beaten
1/3 cup grated yellow onion (about 1/2 medium onion)
1/2 cup grated Parmesan
2 tablespoons finely chopped fresh basil plus 1/4 cup torn fresh basil leaves
2 teaspoons finely chopped fresh oregano
2 large cloves garlic, minced
Kosher salt and freshly ground black pepper
1/2 teaspoon fennel seeds
1/2 teaspoon crushed red pepper flakes
10 ounces whole-grain linguine or spaghetti
3 tablespoons heavy cream
1 1/2 teaspoons extra-virgin olive oil
Juice and zest of 1 lemon (about 3 tablespoons juice)

Steps:

  • Preheat the oven to 475 degrees F. Bring a large pot of unsalted water to a boil. Spray a rimmed baking sheet with cooking spray.
  • Add the turkey, breadcrumbs, eggs, onions, 1/4 cup of the Parmesan, chopped basil, oregano, garlic, 1 1/4 teaspoons salt, 3/4 teaspoon black pepper, fennel seeds and red pepper flakes to a large bowl and mix with your hands until evenly combined. Form the mixture into 24 meatballs (about 1 1/2 tablespoons each) and place them on the prepared baking sheet, evenly spaced. Spray the meatballs with cooking spray and roast until cooked through, 12 to 15 minutes, turning each meatball over about halfway through.
  • Meanwhile, add the linguine to the boiling water and cook according to package directions. Strain, reserving 1 cup pasta cooking water.
  • Bring the reserved pasta water, cream and oil to a boil in a large saucepan over high heat. Add the linguine and toss to combine. Add the lemon juice and meatballs and toss to combine. Add the remaining 1/4 cup Parmesan and 1/8 teaspoon salt and toss to combine. Adjust seasoning with salt if needed.
  • Transfer the linguine and meatballs to four large pasta bowls or a large rimmed platter. Sprinkle with the lemon zest and torn basil.

LIGHT, LEMONY TURKEY TOSS



Light, Lemony Turkey Toss image

Turkey, fettucine and broccoli in a subtly flavored sauce. High-altitude tested. This is my own recipe, created as an alternative to pasta recipes with heavy sauces. NOTES: Prep time assumes you have cooked, shredded (or diced) turkey breast on hand. Deli-style turkey breast is not an acceptable substitute in this recipe. Cooked, shredded chicken breast may be substituted. Canned, drained chicken breast probably also would work.

Provided by Elizabeth H.

Categories     One Dish Meal

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 14

6 quarts water
2 teaspoons salt
6 ounces whole wheat fettuccine
2 cups broccoli florets, coarsely chopped
1/2 cup extra virgin olive oil
4 tablespoons butter
4 garlic cloves, minced (prepared, refrigerated type is fine)
1/2-1 teaspoon red pepper flakes (optional)
2 teaspoons lemon zest (fresh or from a jar)
1 1/2 tablespoons lemon juice (fresh or reconstituted)
1 teaspoon salt
1/2 teaspoon pepper
2 cups cooked turkey breast, shredded
1 cup shredded parmesan cheese, firmly packed

Steps:

  • Bring water to boil.
  • Add 2 teaspoons salt and fettucine.
  • Boil for 4 minutes, then add broccoli.
  • Return to a boil and cook for 4 more minutes or until pasta reaches desired tenderness.
  • Drain pasta and broccoli in colander and set aside. (Do not rinse.).
  • In same pot over medium-high heat, add oil and butter. Heat until butter is melted.
  • Add garlic, lemon zest and red pepper flakes (if desired) and cook for 2 minutes.
  • Add lemon juice, salt, pepper and turkey. Mix thoroughly, cover and cook for 2-3 minutes or until turkey is heated through.
  • Return pasta and broccoli mixture to pot. Toss well. Cover and heat for 1-2 minutes.
  • Remove from heat, add parmesan and toss. Serve immediately.

Nutrition Facts : Calories 1228, Fat 92.8, SaturatedFat 31, Cholesterol 105.1, Sodium 4501.8, Carbohydrate 73.5, Fiber 0.5, Sugar 0.9, Protein 34.6

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