Ingredients
1 cup uncooked penne pasta8 fresh asparagus spears, trimmed and cut into 1-inch pieces2/3 cup julienned carrot3 tablespoons butter4 large fresh mushrooms, sliced1/2 cup chopped yellow summer squash1/2 cup chopped zucchini1-1/2 cups shredded cooked turkey1 medium tomato, chopped1 envelope Italian salad dressing mix1 cup heavy whipping cream1/4 cup grated Parmesan cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute 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.
