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Asparagus-Turkey Pasta Toss Recipe

Asparagus-Turkey Pasta Toss Recipe

Since turkey is economical, we enjoy it in many ways year-round. This springtime favorite started out as a seafood recipe, but I adapted it.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings


  • 4 ounces uncooked angel hair pasta
  • 1 tablespoon butter or margarine
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup shredded Swiss cheese
  • 3 tablespoons shredded Parmesan cheese
  • 1 cup diced cooked turkey
  • 10 fresh asparagus spears, cut into 1-inch pieces
  • 1/2 cup sliced fresh mushrooms


  • 1. Cook pasta according to package directions. In a saucepan, melt butter. Stir in the flour, bouillon, pepper and salt until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheeses and stir until smooth. Stir in the turkey, asparagus and mushrooms. Cook until heated through. Drain pasta and place in a serving bowl. Pour sauce mixture over pasta; toss gently to coat. Yield: 2 servings.

Nutritional Facts

1 cup: 555 calories, 20g fat (11g saturated fat), 99mg cholesterol, 935mg sodium, 54g carbohydrate (8g sugars, 3g fiber), 40g protein.

Reviews for Asparagus-Turkey Pasta Toss

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Reviewed May. 15, 2013

"Was a nice change of pace but definitely not a go-to recipe. Like to make a recipe the first time as the recipe states but did change a few things. Omitted additional salt as bouillon & Parmesan have plenty. Since the pasta only cooks 3 minutes decided to add the asparagus after it came to a boil. Was concerned that it would not cook in the sauce which turned out perfect for our taste. Did add 1/4 cup extra milk as the sauce really thickened after adding the cheeses. Says it yields 2 servings but we have enough leftover for one."

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