Early Spring Pasta

Oriental Dressing:
1 medium onion, sliced
¾ cup water
2 tbsp. soy sauce
2 tbsp. rice vinegar
2 tsp. garlic, minced
2 tsp. fresh ginger, minced
2 tsp. sesame oil
2 tsp. lemon juice
¾ tsp. sugar
¾ tsp. hot pepper sauce
1 tbsp. cornstarch
2 tbsp. water

8oz. cooked turkey breast, cut into julienne strips
4 oz. carrots, cut into julienne strips
4oz. asparagus, diagonally sliced into 1” pieces
4oz. spinach, chopped
12oz. uncooked linguine, hot cooked and drained

To make Oriental Dressing: Spread onion on large baking pan. Heat onions in
400° oven until edges are dark brown, about 15 minutes. Puree onion in
food processor. Place onion and remaining ingredients except cornstarch and
2 tbsp. water in medium saucepan. Bring to a boil. Combine cornstarch
and 2 tbsp. water in cup until smooth. Gradually stir into dressing
mixture. Heat until mixture boils, string constantly. Reduce heat to low;
simmer 2 to 3 minutes.

Add turkey, carrots, asparagus and spinach; cook 5 to 7 minutes. Pour sauce
over linguini in large bowl; toss gently to coat.

Makes 4 to 6 servings