Turkey, Pesto & Broccoli Pasta

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.

Hilary Meyer
Source: Diabetic Living Magazine, Winter 2020

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Recipe Summary

total:
30 mins
active:
15 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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

Serving Size:
2 cups
Per Serving:
418 calories; protein 29.8g; carbohydrates 36.7g; dietary fiber 5.8g; sugars 7.7g; fat 18.1g; saturated fat 6g; cholesterol 96.3mg; vitamin a iu 2791.2IU; vitamin c 90.8mg; folate 73.6mcg; calcium 143.7mg; iron 3.4mg; magnesium 94.5mg; potassium 896.8mg; sodium 655.4mg.
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