Garlic Spinach Pasta with Turkey
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 230.8
- Total Fat: 6.2 g
- Cholesterol: 63.3 mg
- Sodium: 512.1 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 1.8 g
- Protein: 25.6 g
View full nutritional breakdown of Garlic Spinach Pasta with Turkey calories by ingredient
Introduction
Looking for something to use up leftover roasted turkey with healthy spinach pasta, I created this dish without added salt. The garlic helps to flavor or try sprinkling with dried basil before serving. Almost ever vitamin and mineral listed in the recipe calculator is part of this recipe! Looking for something to use up leftover roasted turkey with healthy spinach pasta, I created this dish without added salt. The garlic helps to flavor or try sprinkling with dried basil before serving. Almost ever vitamin and mineral listed in the recipe calculator is part of this recipe!Number of Servings: 8
Ingredients
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Mrs. Miller's Spinach Pasta, 4 cups of dry pasta
Olive Oil 1 tablespoon
Garlic, 4 cloves
Mushrooms, canned, 2 cup
Flour, white, 1 tablespoon
Kraft Reduced Fat Parmesan Grated 2 Tablespoons
Fat free half and half, 1/2 cup
Milk, Fat Free, Skim, 1/2 cup
Roasted turkey breast 1/2 cup chopped
Roasted dark turkey 1/2 cup chopped
Directions
Put pasta in 8 cups non-salted boiling water to cook while heating oil for lightly browning chopped garlic.
Stir in 4 cups canned mushrooms when garlic is lightly browned. Blend the following then add to heated mushroom/garlic mixture: flour, half &half, milk, grated parmesan. Bring to light boil then lower heat to simmer, stir as needed and add chopped turkey when thickening has begun. Cover until ready to mix with rinsed and drained cooked pasta. Thin sauce with a little milk if too thick and toss with pasta. Should be enough for eight one cup servings which can be sprinkled with dry basil if more flavor it desired.
Number of Servings: 8
Recipe submitted by SparkPeople user GOGOGRANNIE.
Stir in 4 cups canned mushrooms when garlic is lightly browned. Blend the following then add to heated mushroom/garlic mixture: flour, half &half, milk, grated parmesan. Bring to light boil then lower heat to simmer, stir as needed and add chopped turkey when thickening has begun. Cover until ready to mix with rinsed and drained cooked pasta. Thin sauce with a little milk if too thick and toss with pasta. Should be enough for eight one cup servings which can be sprinkled with dry basil if more flavor it desired.
Number of Servings: 8
Recipe submitted by SparkPeople user GOGOGRANNIE.
Member Ratings For This Recipe
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