Turkey-Fusilli Primavera

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Servings: 4 servings Difficulty: Advanced
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A vibrant, protein-packed pasta dish featuring tender turkey and fresh seasonal vegetables tossed in a bright balsamic and tomato sauce.
Turkey-Fusilli Primavera (6 PTS recipe image
Turkey-Fusilli Primavera (6 PTS recipe image
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Turkey-Fusilli Primavera

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 1147

Description

This Turkey-Fusilli Primavera is a delightful American-style main that balances heartiness with fresh, garden-favorite flavors. The dish centers on bite-sized pieces of lean turkey breast sautéed with crisp broccoli, earthy mushrooms, sweet red bell peppers, and tender zucchini. These vibrant vegetables are brought together with a tangy, homemade sauce made from chopped plum tomatoes, balsamic vinegar, and a hint of sugar to balance the acidity. The fusilli pasta perfectly captures the savory juices, creating a cohesive and satisfying meal. Garnished with fresh basil and sharp Parmesan cheese, this recipe offers a nutritious yet comforting option for weeknight dinners. It’s quick to prepare, packed with protein and fiber, and delivers a fresh, bright taste that the whole family will enjoy.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Add broccoli florets and cook for 3 minutes until bright green and just tender.
  2. Remove the broccoli with a slotted spoon and set aside in a bowl.
  3. In the same boiling water, cook the fusilli pasta according to package directions until al dente, about 8-10 minutes.
  4. Drain the pasta, discarding the cooking water, and transfer it to a medium serving bowl.
  5. Toss the hot pasta with the red pepper flakes to coat evenly. Keep warm.
  6. While the pasta cooks, combine the chopped plum tomatoes, balsamic vinegar, 1/4 teaspoon salt, black pepper, and sugar in a large bowl. Set aside.
  7. In a large nonstick skillet, heat 1 teaspoon of olive oil over medium-high heat. Add the sliced mushrooms.
  8. Cook the mushrooms, stirring frequently, until they are tender and browned, about 5 minutes.
  9. Transfer the cooked mushrooms to the bowl with the tomato mixture and stir to combine. Set aside.
  10. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
  11. Add the turkey pieces, bell pepper strips, zucchini, red onions, garlic, and the remaining 1/4 teaspoon salt.
  12. Cook, stirring frequently, until the vegetables are softened and the turkey is cooked through, about 5-7 minutes.
  13. Add the cooked broccoli and the tomato-mushroom mixture to the skillet with the turkey and vegetables.
  14. Cook for another 2-3 minutes, stirring frequently, until everything is heated through and the flavors meld.
  15. Spoon the turkey and vegetable mixture over the warm fusilli in the serving bowl.
  16. Toss gently to combine everything evenly.
  17. Sprinkle with slivered fresh basil and freshly grated Parmesan cheese, then toss once more.
  18. Serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1147kcal
% Daily Value *
Total Fat 19.6g31%
Saturated Fat 6.0g30%
Cholesterol 503mg168%
Sodium 2962mg124%
Total Carbohydrate 75.7g26%
Dietary Fiber 13.4g54%
Sugars 20.0g
Protein 126.3g253%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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