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Turkey Pasta Primavera

By: Marilyn Schafer

"This is a fast, easy and satisfying recipe that uses a wide array of vegetables and leftover turkey. My kids will eat vegetables when they're in a sauce, so I'm always on the lookout for a new way to serve them."

Rate/Review | Read Reviews (21)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

8 ounces fettuccine or spaghetti
1 cup broccoli florets
1 cup julienned carrots
1/2 cup chopped sweet red pepper
2 tablespoons all-purpose flour
1 3/4 cups milk
1 (8 ounce) package cream cheese, cubed
1/2 cup chopped green onions
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon salt
2 cups julienned cooked turkey
1/2 cup grated Parmesan cheese

Directions

Cook pasta according to package directions; add broccoli, carrots and red pepper during the last 5 minutes.
Meanwhile, in a medium saucepan, stir flour and milk until smooth. Add the cream cheese, onions and seasonings; bring to a boil over medium-low heat. Cook and stir 1-2 minutes. Add turkey and Parmesan cheese; heat through. Drain pasta; toss with cheese sauce.

Footnotes

Nutrition Facts: One serving (prepared with fat-free milk, reduced-fat cream cheese and turkey breast and without salt) equals 333 calories, 8 g fat (0 saturated fat), 50 mg cholesterol, 348 mg sodium, 40 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 2 starch, 2 meat, 2 vegetable, 1/2 fat.