Light, Lemony Turkey Toss

• 6 quarts water
• 2 teaspoons salt
• 6 ounces whole wheat fettuccine
• 2 cups broccoli florets, coarsely chopped
• 12 cup extra virgin olive oil
• 4 tablespoons butter
• 4 garlic cloves, minced (prepared, refrigerated type is fine)
• 12-1 teaspoon red pepper flakes (optional)
• 2 teaspoons lemon zest (fresh or from a jar)
• 1 12 tablespoons lemon juice (fresh or reconstituted)
• 1 teaspoon salt
• 12 teaspoon pepper
• 2 cups cooked turkey breast, shredded
• 1 cup shredded parmesan cheese, firmly packed

1. Bring water to boil.
2. Add 2 teaspoons salt and fettucine.
3. Boil for 4 minutes, then add broccoli.
4. Return to a boil and cook for 4 more minutes or until pasta reaches desired tenderness.
5. Drain pasta and broccoli in colander and set aside.
6. (Do not rinse.
7. ).
8. In same pot over medium-high heat, add oil and butter.
9. Heat until butter is melted.
10. Add garlic, lemon zest and red pepper flakes (if desired) and cook for 2 minutes.
11. Add lemon juice, salt, pepper and turkey.
12. Mix thoroughly, cover and cook for 2-3 minutes or until turkey is heated through.
13. Return pasta and broccoli mixture to pot.
14. Toss well.
15. Cover and heat for 1-2 minutes.
16. Remove from heat, add parmesan and toss.
17. Serve immediately.

water, salt, whole wheat fettuccine, broccoli florets, extra virgin olive oil, butter, garlic, red pepper, lemon zest, lemon juice, salt, pepper, turkey breast, parmesan cheese

Taken from www.food.com/recipe/light-lemony-turkey-toss-205361 (may not work)