* Exported from MasterCook *
Turkey-Fusilli Primavera - 8 points
Recipe By : Weight Watchers Magazine September 1996
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pastanoodle
Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups broccoli florets -- small
6 ounces fusilli pasta
1 pinch red pepper flakes -- crushed
6 large plum tomatoes -- seeded and chopped
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon granulated sugar
1 tablespoon olive oil -- plus 1 teaspoon
2 cups shiitake mushroom caps -- sliced
2 cups red bell pepper -- cut in strips
1 cup zucchini -- julienned
1 cup red onions -- slivered
4 cloves garlic -- minced
12 ounces skinless boneless turkey, cooked -- in bite-size pcs.
1 cup slivered fresh basil -- loosely packed
1/4 cup Parmesan cheese -- freshly grated
In large pot of boiling water, cook broccoli until bright and just tender, 3 minutes. With slotted spoon, remove broccoli from water; set aside.
In same pot of boiling water, cook fusilli until tender, 8-10 minutes.
Drain, discarding liquid; transfer to medium bowl. Add pepper flakes; toss to combine. Set aside and keep warm.
Meanwhile, in large bowl, combine tomatoes, vinegar, 1/4 teaspoon of the salt, the black pepper and sugar; set aside.
In large nonstick skillet, heat 1 teaspoon of the oil; add mushrooms. Cook over medium-high heat, stirring frequently, until mushrooms are tender, 5 minutes. Remove mushrooms to bowl and stir in tomato mixture; set aside.
In same skillet, heat remaining 1 tablespoon oil; add bell pepper,
zucchini, onions, garlic and remaining 1/4 teaspoon salt; cook, stirring frequently, until vegetables are softened, 5 minutes.
Add turkey, cooked broccoli and tomato-mushroom mixture to vegetable mixture in the skillet; cook, stirring frequently, until heated through, 2-3 minutes.
Spoon turkey mixture over warm fusilli; toss to combine. Sprinkle with basil and cheese; toss again.
Serving (2 cups) provides: 1 fat, 5 1/2 vegetables, 3 proteins, 2 breads, 55 cal.
Per serving 437 cal, 8 g fat, 2 g sat, 75 mg chol, 447 mg sodium, 54 g car, 6 g fib, 275 mg calcium = 8 points
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