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Cook'n with Betty Crocker 
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Turkey Pasta with Pesto |
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Serves: 6 Print this RecipeUse a flavorful olive oil to make this pesto. Calories have been cut dramatically here, but the wonderful distinctive flavor remains. Pesto (below) 2 cups uncooked rigatoni pasta (about 4 ounces) 2 cups 1/4-inch slices zucchini (about 2 medium) 1/3 cup chopped onions 1 medium carrot, cut into julienne strips 1 teaspoon olive or vegetable oil 3 cups cut-up cooked turkey or chicken Pesto: 2 tablespoons olive oil 1 tablespoon nonfat plain yogurt 2 teaspoons lemon juice 1/4 cup grated Parmesan cheese 1 tablespoon pine nuts 2 to 3 cloves garlic 1 cup firmly packed fresh basil leaves Prepare Pesto. Cook pasta as directed on package; drain. Cook and stir zucchini, onion and carrot in oil in 10-inch nonstick skillet over medium heat until zucchini is crisp-tender, 3 to 4 minutes. Stir in turkey; heat just until turkey is hot, about 3 minutes. Stir in pasta and pesto; toss until well coated. Heat until hot. Pesto 2 tablespoons olive oil 1 tablespoon plain nonfat yogurt 2 teaspoons lemon juice 1/4 cup grated Parmesan cheese 1 tablespoon pine nuts 2 to 3 cloves garlic 1 cup firmly packed fresh basil leaves Place all ingredients in blender container in order listed. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until almost smooth, about 2 minutes. 1 Serving: Calories 305 (Calories from Fat 110); Fat 6g (Saturated 2g); Cholesterol 40mg; Sodium 490mg; Carbohydrate 26g (Dietary Fiber 2g); Protein 19g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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