Lemon Whole-Grain Linguine with Turkey Meatballs

1. 1

   Preheat the oven to 475 degrees F. Bring a large pot of unsalted water to a boil.

2. 2

   Spray a rimmed baking sheet with cooking spray.

3. 3

   Add the turkey, breadcrumbs, eggs, onions, 1/4 cup of the Parmesan, chopped basil, oregano, garlic, 1 1/4 teaspoons salt, 3/4 teaspoon black pepper, fennel seeds and red pepper flakes to a large bowl and mix with your hands until evenly combined.

4. 4

   Form the mixture into 24 meatballs (about 1 1/2 tablespoons each) and place them on the prepared baking sheet, evenly spaced.

5. 5

   Spray the meatballs with cooking spray and roast until cooked through, 12 to 15 minutes, turning each meatball over about halfway through.

6. 6

   Meanwhile, add the linguine to the boiling water and cook according to package directions.

7. 7

   Strain, reserving 1 cup pasta cooking water.

8. 8

   Bring the reserved pasta water, cream and oil to a boil in a large saucepan over high heat.

9. 9

   Add the linguine and toss to combine.

10. 10

    Add the lemon juice and meatballs and toss to combine.

11. 11

    Add the remaining 1/4 cup Parmesan and 1/8 teaspoon salt and toss to combine.

12. 12

    Adjust seasoning with salt if needed.

13. 13

    Transfer the linguine and meatballs to four large pasta bowls or a large rimmed platter.

14. 14

    Sprinkle with the lemon zest and torn basil.

* Per serving · 4 servings · Values may vary.