1 c uncooked penne pasta
8 Fresh asparagus spears, trimmed and cut into 1-inch pieces
2/3 c peeled and julienned carrot
3 tbsp unsalted butter
4 Large fresh mushrooms, cleaned, caps removed and sliced
1/2 c chopped yellow summer squash
1/2 c chopped zucchini
1-1/2 c shredded COOKED TURKEY
1 Medium tomato, chopped
1 (.7 oz to 1 oz) envelope Italian salad dressing mix
1 c heavy whipping cream
1/4 c grated Parmesan cheese
Cook pasta according to package directions.
Meanwhile, in a large skillet, sauté asparagus and carrot in butter for 3 minutes.
Add the mushrooms, yellow squash and zucchini; sauté until crisp-tender.
Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes.
Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with cheese and toss again. Serve immediately.