Spaghetti and Turkey with Almonds
8 ounces Spaghetti, Linguine or Thin Spaghetti – uncooked
1/2 cup sliced almonds – toasted
2 teaspoons margarine
1 tablespoon vegetable oil
8 ounces smoked turkey – cut into strips
8 ounces fresh cut green beans – steamed just until tender
1/2 medium red onion – thinly sliced
1/2 cup shredded carrot
1/2 teaspoon dried tarragon leaves
1/4 cup non-fat Italian salad dressing
Cook pasta according to package directions; drain.
In medium non-stick skillet, melt margarine. Add almonds; toss to coat. Cook over medium heat just until golden. Remove and set aside. In same skillet, heat oil. Add next four ingredients; stir-fry over medium-high heat until vegetables are tender. Stir in almonds and tarragon. Add pasta and salad dressing and stir well to mix. Heat through. Arrange on warm serving platter and serve immediately.