Turkey Spaghetti with Lemon Gremolata

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Turkey Spaghetti with Lemon Gremolata

DIRECTIONS

  1. For lemon and garlic gremolata: In medium fry pan, melt butter over medium high heat. Add bread crumbs and kosher salt. Stir to combine in butter. Toast bread crumbs for about 3-5 minutes, stirring occasionally. Be careful so crumbs don’t burn. Remove hot bread crumbs from heat and add in garlic, parsley and lemon zest. Stir to combine.
  2. For turkey spaghetti: Cook spaghetti noodles according to package directions. Drain and reserve 1 cup cooking water. In large pan over medium high heat melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and red pepper flakes. Bring to a boil and reduce to simmer and cook for 8 minutes. Add turkey and hot spaghetti and stir to mix well. Add ½ cup of Italian blend cheese and kosher salt; toss. Add ¼ cup of reserved cooking liquid at a time if the pasta needs more liquid.
  3. Top with lemon and garlic gremolata, and more Italian blend cheese.

INGREDIENT

Spaghetti

50 SERVINGS

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WEIGHT:

100 SERVINGS

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unsalted butter

50 SERVINGS

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100 SERVINGS

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olive oil

50 SERVINGS

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100 SERVINGS

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garlic, minced

50 SERVINGS

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100 SERVINGS

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chardonnay

50 SERVINGS

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100 SERVINGS

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juiced

50 SERVINGS

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100 SERVINGS

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red pepper flakes

50 SERVINGS

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100 SERVINGS

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Slow Roasted Dark Turkey #819016 or 619106

50 SERVINGS

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100 SERVINGS

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minced four cheese Italian blend cheese

50 SERVINGS

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100 SERVINGS

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For lemon and garlic germolata:

50 SERVINGS

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100 SERVINGS

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unsalted butter

50 SERVINGS

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100 SERVINGS

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Tuscan bread, crumbled into bread crumbs

50 SERVINGS

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100 SERVINGS

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kosher salt

50 SERVINGS

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100 SERVINGS

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garlic, minced

50 SERVINGS

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100 SERVINGS

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parsley, chopped

50 SERVINGS

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lemon zest from 1 lemon

50 SERVINGS

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100 SERVINGS

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NUTRIENTS PER SERVING
Calories  
Fat  
Saturated Fat  
Trans Fat  
Cholesterol  
Sodium  
Carbohydrates  
Dietary Fiber  
Protein  
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Turkey Spaghetti with Lemon Gremolata

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Portion Size:
 
Turkey Spaghetti with Lemon Gremolata

DIRECTIONS

  1. For lemon and garlic gremolata: In medium fry pan, melt butter over medium high heat. Add bread crumbs and kosher salt. Stir to combine in butter. Toast bread crumbs for about 3-5 minutes, stirring occasionally. Be careful so crumbs don’t burn. Remove hot bread crumbs from heat and add in garlic, parsley and lemon zest. Stir to combine.
  2. For turkey spaghetti: Cook spaghetti noodles according to package directions. Drain and reserve 1 cup cooking water. In large pan over medium high heat melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and red pepper flakes. Bring to a boil and reduce to simmer and cook for 8 minutes. Add turkey and hot spaghetti and stir to mix well. Add ½ cup of Italian blend cheese and kosher salt; toss. Add ¼ cup of reserved cooking liquid at a time if the pasta needs more liquid.
  3. Top with lemon and garlic gremolata, and more Italian blend cheese.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Spaghetti
unsalted butter
olive oil
garlic, minced
chardonnay
juiced
red pepper flakes
Slow Roasted Dark Turkey #819016 or 619106
minced four cheese Italian blend cheese
For lemon and garlic germolata:
unsalted butter
Tuscan bread, crumbled into bread crumbs
kosher salt
garlic, minced
parsley, chopped
lemon zest from 1 lemon
 
NUTRIENTS PER SERVING
Calories   Fat   Saturated Fat  
Trans Fat   Cholesterol   Sodium  
Carbohydrates   Dietary Fiber   Protein  
 
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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