I make this recipe often around the holidays. It's a wonderful way to use leftover turkey without feeling like it's a "repeat" meal. I love pasta, and the creamy sauce in this primavera is so easy to make. Robyn Hardisty, Lakewood, California.
2 inch Fresh asparagus spears, trimmed and cut into 1 pieces
0.17 cup Julienned carrot
3/4 tablespoon Butter
1 Large fresh mushrooms, sliced
0.13 cup Chopped yellow summer squash
0.13 cup Chopped Zucchini
0.38 cup Shredded cooked turkey
1/4 Medium tomato, chopped
1/4 Envelope italian salad dressing mix
1/4 cup Heavy whipping cream
0.06 cup Grated Parmesan Cheese
Nutrition value
433
calories per serving
24 g Fat25 g Protein47 g Carbs5 g FiberOther
Current Totals
Fat
24g
Protein
25g
Carbs
47g
Fiber
5g
MacroNutrients
Carbs
47g
Protein
25g
Fiber
5g
Fats
Fat
24g
Vitamins & Minerals
Calcium
173mg
Iron
3mg
Vitamin A
1220mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
3mg
Vitamin B6
< 1mg
Vitamin B9
43mcg
Vitamin B12
< 1mcg
Vitamin C
17mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
68mg
Manganese
< 1mg
Phosphorus
346mg
Selenium
17mcg
Zinc
3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment