Turkey-Fusilli Primavera (6 PTS)

Recipe Ingredients

2 cups	292g / 10oz	Broccoli florets - small
6 oz	170g	Fusilli pasta
1		Red pepper flakes - crushed
6		Plum tomatoes - seeded and chopped (large)
1/4 cup	59ml	Balsamic vinegar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground black pepper
1/4 teaspoon	1.3ml	Granulated sugar
1 tablespoon	15ml	Olive oil - plus 1 teaspoon
2 cups	474ml	Mushroom caps - sliced
2 cups	474ml	Red bell pepper - cut in strips
1 cup	237ml	Zucchini - julienned
1 cup	62g / 2.2oz	Red onions - slivered
4		Garlic - minced
12 oz	340g	Skinless turkey light meat - in bite-size pcs.
1 cup	237ml	Slivered fresh basil - loosely packed
1/4 cup	36g / 1.3oz	Parmesan cheese - freshly grated

Recipe Instructions

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.

Source:
Weight Watchers Magazine September 1996

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