Turkey Primavera
(great for using up leftover turkey from the holidays)
1 C uncooked penne pasta
8 fresh asparagus spears, trimmed and cut into 1-inch pieces
2/3 C sliced carrots
3 T butter
4 large fresh mushrooms, sliced
1/2 C chopped zucchini
1 1/2 C shredded cooked turkey (or chicken)
1 medium tomato, chopped
1 envelope Italian salad dressing mix
1 C heavy whipping cream
1/4 C grated Parmesan cheese
Cook pasta according to package instructions. Meanwhile, in a large skillet, saute 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 cream. Bring to a boil; cook and stir for 2 minutes. Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with Parmesan cheese and toss again.
Yield: 4 servings
From "Taste of Home" Recipes Dec. & Jan. 2008
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