Turkey Pasta Primavera

4.1
(26)

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.

3
3
Prep Time:
30 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 8 ounces fettuccine or spaghetti

  • 1 cup broccoli florets

  • 1 cup julienned carrots

  • ½ cup chopped sweet red pepper

  • 2 tablespoons all-purpose flour

  • 1 ¾ cups milk

  • 1 (8 ounce) package cream cheese, cubed

  • ½ cup chopped green onions

  • ¾ teaspoon Italian seasoning

  • ¼ teaspoon garlic powder

  • teaspoon pepper

  • ½ teaspoon salt

  • 2 cups julienned cooked turkey

  • ½ cup grated Parmesan cheese

Directions

  1. Cook pasta according to package directions; add broccoli, carrots and red pepper during the last 5 minutes.

  2. 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.

Tips

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.