Mushroom and Turkey Primavera
For a unique kind of pasta topping, create mushroom and turkey primavera. It's a great sauce, and a great way to use up your leftover turkey from Thanksgiving. Try this delicious pasta dish today!
Cooking MethodCasserole
Ingredients
- 1 can cream of mushroom soup
- 1/2 cup low-fat milk
- 3 tablespoons low-fat Parmesan cheese, grated
- 1/4 teaspoon garlic powder
- 1 bag frozen vegetable combination - broccoli, cauliflower, carrots
- 2 cups turkey, cooked and cubed
- 8 ounces whole wheat spaghetti, uncooked
Instructions
1. In a medium saucepan, mix milk, cheese, soup, garlic powder and vegetables and heat to boil over medium heat.
2. Reduce heat to low. Cover and cook until vegetables are tendercrisp (about 10 minutes) stirring occasionally.
3. Cook the spaghetti while mixture is simmering.
4. Add turkey to soup/vegetable mixture and heat through.
5. Drain cooked spaghetti and spoon turkey mixture over it while noodles are still hot.
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