Pasta Primavera with Turkey

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10 oz. Fuseli - Dry
8 Cups Water - Boiling
1 Tsp Vegetable Salad Oil
1 ½ oz. Yellow Onions - Fresh, Chopped
¼ Tsp Garlic - Fresh, Minced
6 oz. Sliced Zucchini
6 oz. Chopped Broccoli - Frozen
6 oz. Sliced Carrots - Frozen
12 oz. Pulled White Turkey Meat - Cooked, Cubed ½”
3 ½ Tsp Parsley Leaves - Fresh, Chopped
1 ½ Sweet Basil - Dried
2 Tbsp Shredded Parmesan Cheese

Add pasta to boiling water. Stir while returning to a brisk boil. Reduce heat and simmer until just tender. Drain.
In a skillet, sauté onion and garlic in oil until tender.
Add zucchini, broccoli and carrots. Cover and steam until heated through.
Stir in turkey, parsley and basil. Cover and cook until vegetables are tender.
Combine pasta and vegetable mixture. Toss gently to evenly distribute. Sprinkle with cheese.

Serves 6
Portion: 8 oz Spoodle
(Spoodle® combines the ease of serving with a spoon and the accurate portion control of a ladle into one utensil.)

Nutrition Facts (per serving)

User Comments

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Average Product Rating1 users
Park Slope
Jan 31, 2011, 11:31 PM
Fresh vegetables taste much better than frozen ones so I recommend using them. Add carrots before other vegetables as they take longer to cook. Also, fusilli is spelled wrong which made it a pain to figure that it was just a type of pasta.
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