Turkey Pasta with Pesto and Banana-Gingerbread Muffins

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Turkey Pasta with Pesto
Makes 6 servings

Pesto (below)
2 cups uncooked rigatoni pasta (about 4 ounces)
2 cups 1/4-inch slices zucchini (about 2 medium)
1/3 cup chopped onions
1 medium carrot, cut into julienne strips
1 teaspoon olive or vegetable oil
3 cups cut-up cooked turkeys
Pesto:
2 tablespoons olive oil
1 tablespoon nonfat plain yogurt
2 teaspoons lemon juice
1/4 cup grated Parmesan cheese
1 tablespoon pine nuts
2 to 3 cloves garlic
1 cup firmly packed fresh basil leaves

1. Prepare Pesto (instructions below).

2. Cook pasta as directed on package; drain.

3. Cook and stir zucchini, onion and carrot in oil in 10-inch nonstick skillet over medium heat until zucchini is crisp-tender, 3 to 4 minutes. Stir in turkey; heat just until turkey is hot, about 3 minutes. Stir in pasta and pesto; toss until well coated. Heat until hot.

Pesto
1. Place all ingredients in blender container in order listed. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until almost smooth, about 2 minutes.

Banana-Gingerbread Muffins
Makes 16 servings

1 (14 1/2-ounce) package gingerbread cake and  cookies mix
2 ripe medium bananas, mashed (1 cup)
3/4 cup quick-cooking oats
3/4 cup water
2 eggs

1. Heat oven to 375°. Grease bottoms only of 16 medium muffin cups, 2 1/2×1 1/4 inches, or line with paper baking cups.

2. Mix all ingredients until well blended.

3. Divide batter evenly among muffin cups.

4. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

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