Express paprika turkey noodles with light spinach lemon cream

Instructions

1. 1

   1. Bring a large pot of water to a boil and add half of the salt. Cook the tagliatelle according to package directions until al dente, usually 8-10 minutes. Reserve 120 ml (1/2 cup) of the pasta water, then drain.

2. 2

   2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. If using a temperature-controlled surface, cook at about 350°F/175°C.

3. 3

   3. Add the red onion and cook for 2 minutes until it starts to soften. Stir in the garlic and cook for 30 seconds, stirring so it does not burn.

4. 4

   4. Add the ground turkey, sweet paprika, dried oregano, the remaining salt, and black pepper. Cook for 5-6 minutes, breaking it up with a spoon, until the turkey is fully cooked and no longer pink. It should reach 165°F/74°C in the center.

5. 5

   5. Add the fresh spinach in batches and stir for 1-2 minutes until wilted. Pour in the hot broth, then add the cream cheese, lemon zest, and lemon juice.

6. 6

   6. Reduce to medium heat and stir for 2 minutes until the sauce is smooth. If it seems too thick, add some of the reserved pasta water a little at a time until the sauce is light and creamy.

7. 7

   7. Add the drained tagliatelle and grated Parmesan. Toss well for 1 minute so the noodles are evenly coated.

8. 8

   8. Taste and adjust with more salt, pepper, or a few extra drops of lemon if desired. Serve immediately with extra Parmesan on top if you like.