|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!