Easy One Pot Lemon Artichoke and Asparagus Pasta with Ground Turkey
A quick and easy ground turkey asparagus pasta made in one pot with fresh asparagus, artichokes, mushrooms, and a light lemon cream sauce. Ready in about 30 minutes, it’s a perfect spring dinner.
Servings: 6 servings
Calories: 340kcal
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
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.
Notes
- Make Ahead: You can chop the vegetables and prepare the ingredients ahead of time. This dish is best served fresh, but leftovers reheat well.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth or water to loosen the sauce if needed.
- Variations: Swap ground turkey for ground chicken, Italian sausage, or keep it vegetarian. You can also substitute spinach or kale for the mushrooms or omit the artichokes if preferred.
- Pasta Tips: Short pasta shapes like farfalle, penne, or shells work best for even cooking in one-pot recipes.
- Cream Sauce: The lemon cream sauce is optional but adds richness. The pasta is still delicious with a lighter, broth-based finish.
Nutrition
Calories: 340kcal | Carbohydrates: 39g | Protein: 28g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 532mg | Potassium: 638mg | Fiber: 3g | Sugar: 7g | Vitamin A: 546IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 2mg