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Steps
1
Heat oven to 350°F. Spray 2 1/2-quart casserole with nonstick cooking spray. Cook macaroni to desired doneness as directed on package. Drain.
2
In large nonstick skillet, cook and stir turkey and garlich-pepper blend over medium-high heat for 6 to 8 minutes or until turkey is no longer pink.
3
Add cooked macaroni, zucchini, basil and Alfredo sauce; mix well. Spoon mixture into sprayed casserole. In small bowl, combine all topping ingredients; mix well. Sprinkle over casserole.
4
Bake at 350°F. for 30 to 40 minutes or until thoroughly heated.
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Light Alfredo sauce is stocked in the refrigerated section of the grocery store next to the refrigerated pastas.
Some potent ingredients, even in small quantities, give lots of flavor to a dish. The romano cheese in this recipe takes this role.
Enjoy with sparkling water. For dessert, serve sliced pears or baked custard.
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