Ingredients
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6 ounces whole-wheat fusilli pasta
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3 cups small broccoli florets (6 1/2 oz.)
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2 cups shredded cooked turkey or chicken (8 oz.)
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1 cup grape tomatoes, halved
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¾ cup prepared pesto
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1 tablespoon lemon juice
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⅛ teaspoon salt
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¼ cup grated Parmesan cheese
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¼ teaspoon freshly cracked black pepper (Optional)
Directions
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Bring a large pot of water to a boil. Add pasta; cook for 3 minutes less than package directions. Add broccoli and continue cooking until the pasta is tender and the broccoli is tender-crisp, about 3 minutes more. Drain and return the pasta and broccoli to the pot.
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Stir in turkey (or chicken), tomatoes, pesto, lemon juice, and salt. Divide among 4 plates and top each serving with Parmesan and pepper, if using.
