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Ingredients

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Directions

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  • In a 4- or 5-quart Dutch oven, cook pasta according to package directions, adding vegetables during the last 5 minutes of cooking. Drain. Return to Dutch oven.

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  • While pasta is cooking, in a small bowl, combine Alfredo sauce, pesto, and 1/4 cup milk; set aside.

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  • Add turkey to pasta and vegetables in Dutch oven. Add sauce mixture; toss gently to coat. Heat through over medium-low heat. If desired, stir in additional milk to reach desired consistency. Sprinkle each serving with cheese. Makes 4 servings.

Nutrition Facts

801 calories; 48 g total fat; 4 g saturated fat; 3 g polyunsaturated fat; 4 g monounsaturated fat; 109 mg cholesterol; 546 mg sodium. 223 mg potassium; 54 g carbohydrates; 3 g fiber; 4 g sugar; 37 g protein; 1846 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 0 mg vitamin b6; 117 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 3 mg iron;

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