Instructions: In Dutch oven or large saucepan, cook pasta to desired doneness as directed on package, adding asparagus and carrots during last 2 to 4 minutes of cooking time. Cook until asparagus is crisp tender. Drain. Meanwhile, in small bowl, combine broth, cornstarch and garlic pepper blend; mix well. Set aside. Spray 12 inch nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Add turkey and mushrooms; cook 3 to 5 minutes or until turkey is lightly browned and no longer pink, stirring frequently. Add broth mixture; cook and stir just until mixture begins to thicken. Add cooked pasta and vegetables, corn and lemon peel; cook and stir until thoroughly heated. If desired, season with salt and pepper to taste.

Makes 6 (1 1/2 cup) servings.

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