8 oz uncooked multi-grain or whole grain fusilli
2 c thinly sliced fresh zucchini
1/2 c chopped green onion
2 c canned crushed tomatoes
9 to 12 oz CARVED OVEN ROASTED TURKEY BREAST STRIPS (from the meat case)
4 tbsp shredded Parmesan cheese
In rapidly boiling salted water, cook fusilli according to package directions.
In a large, heavy skillet, heat 1 teaspoon oil over medium heat. Add zucchini and stir-fry until just tender, about 4 minutes. Add onions and stir-fry another 1 minute. Reduce heat to low.
Add tomatoes and cooked turkey strips. Cook until sauce simmers and turkey is heated throughout.
Serve turkey and sauce atop drained, hot pasta. Sprinkle each with 1 tablespoon Parmesan.