High Protein Creamy Lemon Garlic Turkey Linguine

Storage: Refrigerate for up to 4 days or freeze for up to 2 months.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the pasta: Boil whole grain linguine in unsalted water according to package directions. Drain and set aside, reserving ¼ cup pasta water.

Step 2

Cook the protein: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add ground turkey/chicken, breaking it apart as it cooks. Add minced garlic, paprika, chili flakes, and black pepper. Cook 6-8 minutes until fully cooked and lightly browned. Squeeze juice of 1 lemon over the meat, stir, then remove from pan and set aside.

Step 3

Sauté vegetables: In the same skillet, add 1 tbsp olive oil. Sauté sliced mushrooms for 3-4 minutes until softened. Add spinach and cook until wilted, about 2 minutes. Remove and set aside with the protein.

Step 4

Make the creamy sauce: In a blender, combine cottage cheese, milk, low-sodium chicken broth, Parmesan, lemon zest of 2 lemons, and cornstarch. Blend until completely smooth and creamy.

Step 5

Build the pasta: In the same skillet, heat remaining 1 tbsp olive oil over medium heat and sauté the 4 cloves minced garlic for 1 minute until fragrant. Pour in the blended sauce and stir over low-medium heat until thickened (2-3 minutes). Add reserved pasta water as needed to adjust consistency.

Step 6

Combine everything: Add the cooked pasta, turkey/chicken, mushrooms, and spinach to the sauce. Toss until evenly coated. Season with black pepper and additional lemon juice to taste. DO NOT add salt.

Step 7

Serve: Divide into 6 meal prep containers. Top with fresh parsley, basil, a small sprinkle of Parmesan, and optional red chili flakes. Optionally garnish with a lemon wedge.