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
thickened. 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.