8 fresh asparagus spears, trimmed and cut into 1-in. pieces
2/3 cup julienned carrot
3 tbsp butter
4 large fresh mushrooms, 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 envelope Italian salad dressing mix
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
Instructions
Cook pasta according to the package directions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add mushrooms, yellow squash and zucchini; saute until crisp-tender.
Stir in 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.
Originally Submitted
10/7/2009
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