1. Asparagus -- Bring a large pot of salted water up to a medium boil. Add the pasta to the water and cook according to package directions. The last 2-3 minutes, add the asparagus. They will not take long. You want them crisp tender. Once the pasta and asparagus is done, drain well (but reserve 1 cup of the pasta water), add the turkey, and return to the pot, cover and set to the side off the heat to keep it warm. While the pasta cooked, start the onions and your sauce. 2. Mushrooms, Onions & Garlic -- In a very large saute pan, heat the oil to medium low and add in the mushrooms, garlic and shallots (you can also use a small onion). Saute, but don't let it get brown. It only takes a a few minutes to get tender. While that cooks, make the sauce. 3. Sauce -- In a small bowl add the eggs (room temp) and whisk well until light and fluffy and a nice light color. Then add in the milk (also room temp), parsley, nutmeg, red pepper flakes, salt and pepper. Again, mix well to combine. NOTE: the reason for the room temp, is you don't want to add cold sauce to warm pasta. 4. Pasta -- Once the mushroom and onion mix is tender add to the warm pasta, asparagus and turkey and toss well. Then add in the sauce and toss. You can add a little extra pasta water if necessary. 5. Serve -- Top with ricotta and extra parmesan. Now this is personal preference. I like to take a couple of heaping tablespoons of ricotta and toss and then garnish with the parmesan, but it is really up to you. I have a couple of friends that like the ricotta on the side. 6. I hope you like this lighter version of a classic ENJOY! ---------------------------------------------------------------------------
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