Turkey, Pesto & Broccoli Pasta

Turkey, Pesto & Broccoli Pasta

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From: Diabetic Living Magazine, Winter 2020

This easy pasta recipe is a weeknight dinner lifesaver. While shelf-stable pesto will work here, we prefer the fresh flavor and more vibrant color of refrigerated pesto. Look for it in the refrigerated section of your supermarket, near the fresh pasta and marinara sauce.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 6 ounces whole-wheat fusilli pasta
  • 3 cups small broccoli florets (6½ oz.)
  • 2 cups shredded cooked turkey or chicken (8 oz.)
  • 1 cup grape tomatoes, halved
  • ¾ cup prepared pesto
  • 1 tablespoon lemon juice
  • ⅛ teaspoon salt
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon freshly cracked black pepper (optional)

Preparation

  • Prep

  • Ready In

  1. Bring a large pot of water to a boil. Add pasta; cook for 3 minutes less than package directions. Add broccoli and continue cooking until the pasta is tender and the broccoli is tender-crisp, about 3 minutes more. Drain and return the pasta and broccoli to the pot.
  2. Stir in turkey (or chicken), tomatoes, pesto, lemon juice, and salt. Divide among 4 plates and top each serving with Parmesan and pepper, if using.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 418 calories; 18 g fat(6 g sat); 6 g fiber; 37 g carbohydrates; 30 g protein; 74 mcg folate; 96 mg cholesterol; 8 g sugars; 2,791 IU vitamin A; 91 mg vitamin C; 144 mg calcium; 3 mg iron; 655 mg sodium; 897 mg potassium
  • Nutrition Bonus: Vitamin C (152% daily value), Vitamin A (56% dv)
  • Carbohydrate Servings:

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