I make this recipe often around the holidays. It's a wonderful way to use leftover turkey without feeling like it's a "repeat" meal. I love pasta, and the creamy sauce in this primavera is so easy to make. Robyn Hardisty, Lakewood, California.
8 inch Fresh asparagus spears, trimmed and cut into 1 pieces
0.6666666666666665 cup Julienned carrot
3 tablespoon Butter
4 Large fresh mushrooms, sliced
0.5 cup Chopped yellow summer squash
0.5 cup Chopped Zucchini
1.5 cup Shredded cooked turkey
1 Medium tomato, chopped
1 Envelope italian salad dressing mix
1 cup Heavy whipping cream
0.25 cup Grated Parmesan Cheese
Nutrition value
433
calories per serving
24 g Fat25 g Protein47 g Carbs5 g FiberOther
Current Totals
24 g Fat
25 g Protein
47 g Carbs
5 g Fiber
MacroNutrients
Carbs
47 g
Protein
25 g
Fiber
5 g
Fats
Fat
24 g
Vitamins & Minerals
Calcium
173 mg
Iron
3 mg
Vitamin A
1220 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
1 mg
Vitamin B9
43 mcg
Vitamin B12
0 mcg
Vitamin C
17 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
68 mg
Manganese
0 mg
Phosphorus
346 mg
Selenium
17 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
