Pappardelle with Turkey Meatballs, Asparagus, Baby Artichokes, Zucchini and Wild Mushrooms Recipe -

Ingredients

• 3 oz French bread, crusts removed
• 2 tbsp olive oil
• 1 c finely chopped onion
• 4 Large garlic cloves, peeled and minced
• 3/4 lb GROUND TURKEY BREAST
• 3/4 lb GROUND TURKEY DARK MEAT
• 3/4 lb grated Parmesan cheese
• 1/2 c chopped Italian flat leaf parsley
• 1/3 c chopped mint leaves
• 3/4 c kosher salt
• 1/2 tsp freshly ground black pepper
• 3/8 tsp crushed red pepper flakes
• 4 tbsp olive oil
• 1/4 lb asparagus spears, trimmed, blanched, cut into 1-1/2” pieces
• 1/2 lb baby artichokes, trimmed, cut in half and simmered until tender
• 1 Medium zucchini, sliced into half moons
• 3 c assorted fresh mushrooms, trimmed and sliced (cremini, shiitake, chanterelles, etc.)
• 1/2 c Chardonnay
• 1 c TURKEY STOCK or low sodium chicken broth
• 4 oz unsalted butter, cut into 8 pieces
• 3/4 lb dried pappardelle (wide pasta) OR 1-1/2 lbs fresh, cooked “al dente” and chilled
• 2 tbsp chopped Italian flat leaf parsley