This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Cottage Fries See how to make excellent oven-baked fries. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Easy Spring Recipes Recipes for the local fruits and veggies headed your way. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Asparagus-Turkey Pasta Toss

By: Lori Lytton

"Since turkey is economical, we enjoy it in many ways year-round. This springtime favorite started out as a seafood recipe, but I adapted it."

Rate/Review | Read Reviews (8)

Prep Time:
5 Min

Cook Time:
20 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

4 ounces uncooked angel hair pasta
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/2 teaspoon chicken bouillon granules
1/4 teaspoon pepper
1/8 teaspoon salt
3/4 cup milk
1/4 cup shredded Swiss cheese
3 tablespoons shredded Parmesan cheese
1 cup diced, cooked turkey
10 fresh asparagus spears, cut into 1-inch pieces
1/2 cup sliced fresh mushrooms

Directions

Cook pasta according to package directions. In a saucepan, melt butter. Stir in the flour, bouillon, pepper and salt until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheeses and stir until smooth. Stir in the turkey, asparagus and mushrooms. Cook until heated through. Drain pasta and place in a serving bowl. Pour sauce mixture over pasta; toss gently to coat.