Easy One Pot Lemon Artichoke and Asparagus Pasta with Ground Turkey

Vertical view of Lemon Asparagus Pasta on a white pasta bowl over a white background with fresh parsley and red pepper flakes in a small white bowl.

Easy One Pot Lemon Artichoke and Asparagus Pasta with Ground Turkey

A simple, delicious 30-minute spring pasta dish with artichokes, asparagus, and ground turkey in creamy lemon sauce. It's an easy dish you'll love all season!

Prep Time5

Cook Time20

Total Time25

Servings: servings

Calories: 340kcal

Author: Stephanie Wilson

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

Optional Creamy Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk or fat-free half and half or your preference
pinch nutmeg

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Instructions

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.
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.
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.
To serve, stir in the lemon juice, zest, and chopped parsley and shaved Parmesan cheese.

Optional Cream Sauce

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.

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