Whole wheat linguine pasta in lemon sauce with turkey meatballs

Ingredients:

• 450 g lean ground turkey (fat content approximately 6%)
• 0.5 cup whole grain breadcrumbs
• 2 eggs, lightly beaten
• 1/3 cup grated onion (about half a medium onion)
• 0.5 tbsp. grated parmesan
• 2 tbsp finely chopped basil + 1/4 cup torn leaves
• 2 tsp finely chopped fresh oregano
• 2 large cloves garlic, minced
• 0.5 tsp fennel seeds
• 0.5 tsp red pepper flakes
• 280 g whole grain spaghetti or linguine
• 3 tablespoons heavy cream
• 1.5 tsp olive oil
• Juice and zest of 1 lemon (about 3 tablespoons juice)

Preparation:

1. Preheat oven to 450°F (245°C). Bring a large saucepan of water to a boil; do not add salt. Spray a rimmed baking sheet with cooking spray.
2. Add the ground turkey, breadcrumbs, eggs, onion, 1/4 cup 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 distributed. Form the mixture into 24 meatballs (about 1 1/2 tablespoons each) and arrange them on the prepared baking sheet. Spray the meatballs with cooking spray and bake until cooked through, 12 to 15 minutes, turning each meatball halfway through.
3. Meanwhile, add the pasta to the boiling water and cook according to package directions. Drain, reserving 1 cup of the cooking water.
4. In a large saucepan, bring the pasta water, cream, and olive oil to a boil over high heat. Add the linguine and stir. Add the lemon juice and meatballs and stir. Add the remaining 1/4 cup Parmesan and 1/8 teaspoon salt and stir. Adjust the seasoning to taste, if needed.
5. Divide the linguine and meatballs among four large pasta bowls or arrange on a large serving platter. Sprinkle with lemon zest and basil.