Easy One Pot Lemon Artichoke and Asparagus Pasta with Ground Turkey

🧂 Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey

  or your favorite ground meat
• 8 ounces mushrooms

  sliced
• 8 ounces dry pasta

  I'm using farfalle
• 3 cups low sodium

  chicken broth
• 1 teaspoon salt
• 1 14 ounce can artichoke hearts

  drained
• 12 medium asparagus spears

  chopped
• 4 large green onions

  chopped
• lemon zest and juice

  of one lemon
• 2 teaspoons garlic

  pressed or minced
• 1 tablespoon capers

  rinsed and roughly chopped
• shaved parmesan

  for serving
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk

  or fat-free half and half or your preference
• pinch nutmeg

Instructions

• 1 Preheat a large Dutch oven or pasta pot and add olive oil. When hot, add the
  ground turkey, breaking it up as it cooks and sliced mushrooms. Continue to
  saute until it is no longer pink, about 5 minutes.
• 2 Add the drained artichokes, lemon zest, dry pasta, and salt (and pepper to
  taste). Stir in the broth and bring to a boil. Level the pasta with a spatula
  until it is mostly submerged in the liquid.
• 3 Cover and cook on medium-low to low heat for 10-12 minutes, or until the pasta
  is al dente. Remove the lid and stir in the asparagus, garlic, green onions, and
  capers. Stir and cover. Let the vegetables steam in the residual heat for 5
  minutes, or until fork tender.
• 4 To serve, stir in the lemon juice, zest, and chopped parsley and shaved Parmesan
  cheese.
• 5 This sauce will require a second pot, but it's quite good and one my family
  love. Add butter to a saucepan and stir until melted. Sprinkle in the flour and
  stir until it forms little clumps. Slowly whisk in the milk and nutmeg until
  it's smooth and thickened to your preference. Taste and season with salt and
  pepper to taste. Serve on the side, or toss the pasta in the sauce.

Nutrition Info