| 1 Cup uncooked penne pasta |
| 8 Fresh asparagus spears, trimmed and cut into 1-inch pieces |
| 2/3 Cup peeled and julienned carrot |
| 3 Tablespoons unsalted butter |
| 4 Large fresh mushrooms, cleaned, caps removed and sliced |
| 1/2 Cup chopped yellow summer squash |
| 1/2 Cup chopped zucchini |
| 1-1/2 Cups shredded COOKED TURKEY |
| 1 Medium tomato, chopped |
| 1 (.7 ounce to 1 ounce) envelope Italian salad dressing mix |
| 1 Cup heavy whipping cream |
| 1/4 Cup grated Parmesan cheese |
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- Cook pasta according to package directions.
- Meanwhile, in a large skillet, sauté asparagus and carrot in butter for 3 minutes.
- Add the mushrooms, yellow squash and zucchini; sauté 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 cheese and toss again. Serve immediately.
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