© 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
1-1/2 lbs uncooked linguine
Olive oil As needed
1/3 c olive oil
3 c chopped red bell pepper
1 c sliced green onions
6 Cloves fresh garlic, minced
3 c sliced fresh button mushrooms, cleaned
6 c fresh broccoli florets
4 c chopped zucchini
2 qt prepared and refrigerated Alfredo sauce
1 to 2 c whole milk or light cream* if needed to thin the sauce
1-1/2 tsp dried Italian seasonings
2 qt PULLED or COOKED TURKEY, chopped
Grated Romano cheese As needed
Pasta
Cook linguine and drain. Toss with olive oil. Portion into 12 packets and reserve for service.
Vegetables
Heat olive oil in large skillet over medium-high heat. Add bell pepper and green onions. Sauté 2-4 minutes. Add garlic and sauté for 30 seconds or until fragrant. Stir in mushrooms and continue cooking 2 -4 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
Sauce
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. Hold warm for service.
Per order: Reheat linguine in boiling water. Serve sauce over hot linguine. Sprinkle with shredded Romano cheese.