Turkey, Pesto & Broccoli Pasta

Name: Turkey, Pesto & Broccoli Pasta
Total time: 30 min
Ingredients: 6 ounces whole-wheat fusilli pasta; 3 cups small broccoli florets (6 1/2 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

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Total: 30 minutes

Author : Hilary Meyer

Ingredients

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6 ounces whole-wheat fusilli pasta3 cups small broccoli florets (6 1/2 oz.)2 cups shredded cooked turkey or chicken (8 oz.)1 cup grape tomatoes, halved¾ cup prepared pesto1 tablespoon lemon juice⅛ teaspoon salt¼ cup grated Parmesan cheese¼ teaspoon freshly cracked black pepper

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Instructions

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Step 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.

Step 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.