| 12 | 30 | 540 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 8 medium spear(s) | Asparagus (trimmed, cut into 1-inch pieces) |
| 3 tbsp | Butter, salted |
| 2 medium | Carrots (julienned) |
| 1 cup | Heavy whipping cream, 38% M.F. |
| 2 tbsp | Italian herb seasoning, McCormick |
| 1/4 cup | Parmesan cheese, grated |
| 1 cup | Pasta, Penne, dry |
| 1/2 small | Summer squash (chopped) |
| 1 medium | Tomato (chopped) |
| 1 1/2 cup | Turkey, light meat (leftover, shredded) |
| 4 large mushroom(s) | White mushrooms (sliced) |
| 1 large | Zucchini (chopped) |
Cook pasta according to package directions. Meanwhile, in a large skillet, sauté asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; sauté until crisp-tender.
Stir in the 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.
Serve and enjoy!
| Grain | 1.3 |
| Meat | 0.6 |
| Milk Alternative | 0.1 |
| Vegetables | 3.2 |
