Spring Pasta Primavera with Turkey
Active Time: 30 minutes
Total Time: 35 minutes • Serves: 4
1/2 (16-ounce) package high fiber white or whole grain spaghetti
1 bunch asparagus, cut into 1 1/2-inch pieces (about 3 cups)
1/2 cup Schnucks frozen green peas
1 tablespoon Schnucks olive oil
1 pound boneless, skinless turkey breast fillets, cut into 1 1/2-inch pieces
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 medium leek, thinly sliced crosswise (about 1 cup)
2 garlic cloves, minced (about 2 teaspoons)
2 medium carrots, thinly sliced diagonally (about 1/3 cup)
1/2 cup less-sodium chicken broth
1/4 cup thinly sliced fresh basil leaves, divided
1 tablespoon fresh lemon juice
2 tablespoons grated Parmesan cheese
1. Heat large covered saucepot of water to boiling over high heat. Add pasta and cook as label directs, adding asparagus and peas during last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain pasta and vegetables; return to saucepot and cover to keep warm.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat. Sprinkle turkey with 1/4 teaspoon each salt and pepper. Add turkey and cook 3 to 4 minutes or until lightly browned, stirring occasionally. With tongs, transfer turkey to bowl; cover to keep warm.
3. Reduce heat to medium. To same skillet, add leek; cook 1 minute, stirring occasionally. Stir in garlic; cook 30 seconds. Add carrots; cook 2 minutes, stirring occasionally. Add broth and reserved cooking water; heat to simmering and simmer 2 minutes. Add turkey and simmer 2 minutes longer or until internal temperature of turkey reaches 165°F; remove from heat. Stir in half the basil, lemon juice and remaining 1/4 teaspoon each salt and pepper.
4. Pour vegetable mixture over pasta mixture and toss until well combined. Serve immediately sprinkled with cheese and remaining basil.
Each serving: about 478 calories, 12 g total fat (3 g saturated), 70 mg cholesterol, 514 mg sodium, 55 g carbohydrate, 10 g fiber, 7 g sugars, 38 g protein
Using some of the pasta cooking water helps flavor the sauce without additional fat or salt.