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. Source: Diabetic Living Magazine, Winter 2020

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

418 calories; 18.1 g total fat; 6 g saturated fat; 96 mg cholesterol; 655 mg sodium. 897 mg potassium; 36.7 g carbohydrates; 5.8 g fiber; 8 g sugar; 29.8 g protein; 2791 IU vitamin a iu; 91 mg vitamin c; 74 mcg folate; 144 mg calcium; 3 mg iron; 95 mg magnesium;