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Peppy Pesto Toss
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Peppy Pesto Toss
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
Ingredients:
8
ounces uncooked ziti or mostaccioli
1
package (16 ounces) frozen bell pepper and onion strips, thawed
1/2
pound deli turkey breast or smoked turkey breast, cut 1/2 inch thick
1
cup half-and-half
1/2
cup prepared pesto
1/4
cup grated Parmesan or Asiago cheese
Preparation:
1.
Cook pasta according to package directions.
2.
Add pepper and onion mixture to pasta water during last 2 minutes of cooking. Meanwhile, cut turkey into 1/2-inch cubes.
3.
Drain pasta and vegetables in colander.
4.
Combine half-and-half, pesto sauce and turkey in saucepan used to prepare pasta. Cook 2 minutes or until heated through.
5.
Return pasta and vegetables to saucepan and toss well to coat. Sprinkle with grated cheese. Serve immediately.
Nutritional Information:
| Serving Size: | |
| Sodium | 1040 mg |
| Protein | 28 g |
| Fiber | 2 g |
| Carbohydrate | 60 g |
| Cholesterol | 75 mg |
| Total Fat | 26 g |
| Calories | 581 |
Dietary Exchange:
| Meat | 2 |
| Vegetable | 3 |
| Starch | 3 |
| Fat | 4 |
This recipe appears in: Pasta
