Spaghetti & turkey with almonds
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Spaghetti or Linguine OR Thin Spaghetti, uncooked |
| ½ | cup | Sliced almonds, toasted |
| 2 | teaspoons | Margarine |
| 1 | tablespoon | Vegetable oil |
| 8 | ounces | Smoked turkey cut into strips |
| 8 | ounces | Fresh cut green beans steamed just until tender |
| ½ | medium | Red onion; thinly sliced |
| ½ | cup | Shredded carrot |
| ½ | teaspoon | Dried tarragon leaves |
| ¼ | cup | Italian salad dressing (non-fat) |
Directions
Cook pasta according to package directions; drain.
In medium non-stick skillet, melt margarine. Add almonds; toss to coat. Cook over medium heat just until golden. Remove and set aside.
In same skillet, heat oil. Add next four ingredients; stir-fry over medium-high heat until vegetables are tender. Stir in almonds and tarragon. Add pasta and salad dressing and stir well to mix. Heat through. Arrange on warm serving platter and serve immediately.
Each serving provides: 611 Calories; 30 g Protein; 90.3 g Carbohydrates; 14⅖ g Fat; 23⅕ mg Cholesterol; 847 mg Sodium.
Calories from Fat: 21%
Copyright National Pasta Association () (Reprinted with permission)