Pasta Primavera with Turkey

This pasta is so quick to fix, you'll be tempted to make it every week on pasta night.

Ingredients:
2 cups of turkey, cut into chunks
2 cups chopped broccoli florets
1/2 red bell pepper chopped fine
2 carrots, grated
½ cup of mozzarella
½ cup of parmesan
¼ cup of butter
1 Tbsp of flour
Salt and pepper
1 teaspoon crushed garlic, or one crushed garlic clove
1 can of skim evaporated milk
1 pound of fusilli pasta

Preparation:
Set the table with pasta bowls.
Put water on to boil for the pasta.
Make the cheese sauce by melting the butter in a pan.
Add the flour, and stir until it is mixed.
Gradually stir in the evaporated milk until the mixture reaches the creamy consistency of a sauce.
Add the garlic.
Stir in the cheeses to the white sauce until they melt and add a dash of salt and pepper.
Put the pasta in the pot to boil.
One minute before the pasta is done, throw the broccoli and carrots in with it.
Drain the pasta and vegetables. Return them to the pasta pot.
Pour the sauce over the top of the pasta.
Add the turkey chunks and stir until the pasta is well coated and the turkey is heated through.
Serve in bowls with extra cheese to garnish the top.

Photo/Lilhelen on Flickr

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