It was quite an honor, as I've been a TofH reader since the 90's when I was a newlywed. My recipe calls for turkey, but honestly--chicken, or ham, or no meat at all is just as wonderful. It's a very colorful dish that is also quite versatile. You can use any veggies that you love, and just between us, it's a great way to use up little bits of fresh vegetables you have on hand. With its foolproof sauce, this recipe is sure to become a staple for you too. Check it out...
- 2 cups wheel-shaped (Rotelle) pasta, uncooked (you can use Jumbo Elbow Macaroni or whatever)
- 4 oz. fresh mushrooms, sliced
- 10 fresh asparagus stalks, sliced into bite-size pieces (you can use broccoli if you prefer it)
- 1 small zucchini, sliced into bite-size wedges
- 1 small summer squash , sliced into bite-size wedges
- Handful of baby carrots, sliced into matchsticks strips
- 2 T. butter
- 1 cup milk or cream
- 1 envelope (0.7 oz.)“Good Seasons” (dry package) Italian Salad Dressing Mix
- 1 medium size tomato, chopped (or a cup of cherry tomatoes, halved)
- 1 cup turkey, sliced or cubed
- 1/4 cup Parmesan cheese, freshly shredded
Cook & stir mushrooms, asparagus, and zucchini, squash & carrots in butter in 2-quart saucepan over medium heat until tender.
Mix milk and dressing mix (dry) thoroughly. Stir into mushroom mixture. Heat to boiling, stirring often--reduce heat.
Stir in tomato and turkey. Heat together until hot. Toss hot, cooked pasta with sauce. Sprinkle with cheese.
--about 3 or 4 servings
Great leftover!
