Turkey and Summer Vegetables with Fusilli



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.