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.