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  • 8 ounces Full Circle Organic Spaghetti
  • 1 Bunch asparagus, cut into 1½-inch pieces (about 3 cups)
  • ½ cup Food Club frozen peas
  • 1 tablespoon Filippo Berio® Robusto Extra Virgin Olive Oil
  • 1¼ pounds boneless, skinless turkey breast tenderloins cut into 1½-inch pieces
  • ½ teaspoon Food Club salt
  • ½ teaspoon fresh ground black pepper
  • 1 medium leek, white and light green part only, thinly sliced crosswise (about 1 cup)
  • 2 garlic cloves, minced
  • 2 medium carrots, thinly sliced diagonally (about 2/3 cup)
  • ½ cup Full Circle Organic chicken or vegetable broth
  • ¼ cup sliced fresh basil leaves
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons grated Parmesan cheese


  1. Heat large saucepot of water to boiling over high heat. Add spaghetti and cook as label directs, adding asparagus and peas during last 2 minutes of cooking. Reserve ½ cup cooking water, then drain pasta and vegetables; return to saucepot and cover to keep warm.
  2. Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Sprinkle turkey with ¼ teaspoon each salt and pepper. Add turkey and cook 3 to 4 minutes or until lightly browned, stirring occasionally. With tongs, transfer turkey to bowl; cover to keep warm.
  3. Reduce heat to medium. Add leek to same skillet and cook 1 minute, stirring occasionally. Stir in garlic and cook 30 seconds. Add carrots and cook 2 minutes, stirring occasionally. Add broth and reserved cooking water; heat to simmering and simmer 2 minutes. Add turkey and simmer 2 minutes longer or until internal temperature of turkey reaches 165°; remove from heat. Stir in half the basil, lemon juice and remaining ¼ teaspoon each salt and pepper.
  4. Pour vegetable mixture over pasta mixture and toss until well combined. Serve immediately sprinkled with cheese and remaining basil.

  • 395 Calories
  • 7g Fat (2g Saturated)
  • 53mg Cholesterol
  • 513mg Sodium
  • 50g Carbohydrates
  • 8g Fiber
  • 36g Protein