Quick Turkey Springtime Pasta

Quick Turkey Springtime Pasta
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Prep Time

< 15 minutes


Total Time

< 30 minutes

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Fork and knife



Per Serving


12 ounces (about 5 cups) uncooked bowtie (farfalle) pasta

1 pound asparagus, trimmed and cut diagonally into 1-inch pieces

½ cup frozen petite peas

1 pound BUTTERBALL® Fresh All Natural Ground Turkey

1 tablespoon cornstarch

teaspoons garlic salt

1 teaspoon fennel seeds

¼ teaspoon red pepper flakes, plus additional for garnish

2 teaspoons vegetable oil

1 container (15 ounces) refrigerated Alfredo sauce

¼ cup whole milk or water

2 teaspoons fresh lemon juice

½ cup finely shredded Parmesan cheese

1 teaspoon lemon peel


  • 1.
    Cook pasta according to package directions, adding asparagus during last 4 minutes of cooking. Stir in peas; drain pasta mixture.
  • 2.
    Gently combine turkey, cornstarch, garlic salt, fennel seeds and ¼ teaspoon red pepper flakes in medium bowl.
  • 3.
    Heat oil in large skillet over medium-high heat. Add half of turkey mixture; cook and stir, breaking up turkey into small crumble-size pieces. Cook 5 to 6 minutes or until browned, stirring occasionally. Transfer browned turkey to another medium bowl. Repeat with remaining turkey mixture, and keep warm.
  • 4.
    Combine Alfredo sauce, milk and lemon juice in same skillet over medium-low heat, stirring occasionally. Add pasta mixture; stir gently to coat. Divide pasta mixture among serving bowls; top evenly with turkey mixture. Sprinkle with cheese and lemon peel. Garnish with additional red pepper flakes.

Nutrition Facts

Per Serving

Total Fat30g
Trans Fat0g
Saturated Fat13g
Dietary Fiber2g