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Next Day Turkey Primavera Recipe
|Penne pasta||1 Cup (16 tbs), uncooked|
|Asparagus spears||8 , trimmed and cut into 1 inch pieces|
|Julienned carrot||2⁄3 Cup (10.67 tbs)|
|Fresh mushrooms||4 Large, sliced|
|Chopped yellow summer squash||1⁄2 Cup (8 tbs)|
|Chopped zucchini||1⁄2 Cup (8 tbs)|
|Shredded cooked turkey||1 1⁄2 Cup (24 tbs)|
|Tomato||1 Medium, chopped|
|Italian salad dressing mix||1 Ounce (1 Envelope)|
|Heavy whipping cream||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2200 Calories from Fat 1375
% Daily Value*
Total Fat 156 g239.7%
Saturated Fat 89 g445%
Trans Fat 0 g
Cholesterol 694.6 mg
Sodium 1535.2 mg64%
Total Carbohydrates 93 g30.9%
Dietary Fiber 10.5 g42.1%
Sugars 21.8 g
Protein 109 g218.8%
Vitamin A 460.1% Vitamin C 93.9%
Calcium 69.4% Iron 54.8%
*Based on a 2000 Calorie diet
Meanwhile, in a large skillet, saute the asparagus and carrot in butter for 3 minutes.
Add the mushrooms, yellow squash and zucchini; saute until crisp-tender.Stir in the turkey, tomato, dressing mix and whipping cream.
Bring to a boil; cook and stir for 2 minutes.
Drain the pasta; add to vegetable mixture and toss to combine.
Sprinkle with the Parmesan cheese and toss again.