Quick Turkey Springtime Pasta
< 15 minutes
< 30 minutes
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
1½ 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.