© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 lb uncooked linguine
2 tbsp olive oil
1 c chopped red bell pepper
1/3 c sliced green onions
2 cloves garlic, minced
1 c fresh button mushrooms, sliced
2 c broccoli florets
1-1/2 c chopped zucchini
10 oz prepared Alfredo sauce, refrigerated
1 c whole milk
1/2 tsp dried Italian seasoning
2-1/2 c chopped COOKED TURKEY
Shredded Romano cheese As needed
Cook linguine according to package directions. Drain and keep warm.
Heat olive oil in large skillet over medium-high heat. Add bell pepper and green onions. Sauté 2 minutes. Add garlic and sauté for 30 seconds or until fragrant. Stir in mushrooms and continue cooking 2 minutes longer; set aside.
Meanwhile, steam broccoli until crisp-tender. Remove from steamer and stop the cooking process by plunging into ice water. Drain and hold for service. Steam zucchini until crisp-tender. Remove from steamer and stop the cooking process by plunging in ice water. Drain and hold for service.
Combine Alfredo sauce, milk and Italian seasoning in medium bowl. Add to skillet mixture. Stir in cooked broccoli, squash and turkey.
Heat over medium heat, stirring frequently, until heated through.
Serve sauce over hot linguine. Sprinkle with shredded Romano cheese.