Image of Quick Turkey Springtime Pasta

Quick Turkey Springtime Pasta

Prep Time
< 15 minutes
Total Time
< 30 minutes
Calories Per Serving
600

Ingredients

  • 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

Directions

  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.
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Ingredients

  • 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

Nutritional Facts

People Served
6
Carbs Per Serving
54g
Cholesterol Per Serving
95mg
Dietary Fiber Per Serving
2g
Protein Per Serving
29g
Saturated Fat Per Serving
13g
Sodium Per Serving
1080mg
Sugar Per Serving
7g
Total Fat Per Serving
30g
Trans Fat Per Serving
0g