Creamy turkey pasta primavera combines tender pieces of leftover Thanksgiving turkey, a bright variety of vegetables, and light sauce! The flavors are out of this world in this tasty, incredibly easy-to-make family dinner!
My delicious turkey pasta primavera is a wonderful meal that everyone loves!
When you're completely done with heavy meals after the holidays, you can enjoy a vibrant serving of this incredibly tasty leftover turkey pasta! Mix and match your veggies to suit your family's preferences (and seasonal availability) in this light but deliciously filling dinner!
This perfectly creamy turkey pasta primavera is a welcome change after the holidays - both the flavor and ease of making it!
🥘 Ingredients
Some pasta, plenty of cooked turkey meat, and an assortment of veggies combine in a light cream sauce to make this easy dinner!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
- 8 oz Penne Pasta (4 cups dry pasta, cooked and drained)
- ½ tablespoon Olive Oil (extra virgin)
- 2 cups Broccoli Florets (about 1 small head of broccoli)
- 1 medium Zucchini (sliced)
- 1 medium Yellow Squash (sliced)
- 1 cup Asparagus (cut into sections)
- ½ tablespoon Garlic (minced)
- 1 cup Peas
- 4 oz Mushrooms (button mushrooms or cremini, sliced)
- 1 cup Cherry Tomatoes (halved)
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese (grated)
- 2 teaspoon Italian Seasoning
- Salt & Pepper (to taste)
🔪 Instructions
Prep your vegetables, get the water boiling, and munch on the turkey leftovers while you stir this easy pasta dinner to readiness!
- Boil the pasta in salted water according to the package instructions or until it reaches an al dente (firm to the bite) texture. Drain and set aside.
- Heat a large skillet with the olive oil over medium-high heat.
- Once the oil begins to shimmer, add the broccoli florets, zucchini, yellow squash, and asparagus. Saute until tender-crisp, about 4-5 minutes.
- Add the minced garlic, peas, mushrooms, and cherry tomatoes and continue to saute for 1-2 minutes.
- Stir in the heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper until the cheese is melted.
- Add the pasta to your skillet and toss to coat.
- Serve. Dish out your pasta and serve immediately.
Garnish the leftover turkey pasta primavera with freshly grated Parmesan cheese, chopped basil or parsley, or a few fresh leaves of basil. Enjoy!
🦃 More Great Turkey Leftovers
Looking for more tasty ways to use up your turkey leftovers? Check out my complete page of leftover turkey recipes!
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📖 Recipe Card
Creamy Turkey Pasta Primavera
Ingredients
- 8 oz penne pasta (4 cups dry pasta, cooked and drained)
- ½ tablespoon olive oil (extra virgin)
- 2 cups broccoli florets (about 1 small head of broccoli)
- 1 medium zucchini (sliced)
- 1 medium yellow squash (sliced)
- 1 cup asparagus (cut into sections)
- ½ tablespoon garlic (minced)
- 1 cup peas
- 4 oz mushrooms (button mushrooms or cremini, sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- 2 teaspoon Italian seasoning
- each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Boil the pasta in salted water according to the package instructions or until it reaches an al dente (firm to the bite) texture. Drain and set aside.
- Heat a large skillet with the olive oil over medium-high heat. Once the oil begins to shimmer, add the broccoli florets, zucchini, yellow squash, and asparagus. Saute until tender-crisp, about 4-5 minutes.
- Add the minced garlic, peas, mushrooms, and cherry tomatoes and continue to saute for 1-2 minutes.
- Stir in the heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper until the cheese is melted. Add the pasta to your skillet and toss to coat. Serve immediately.
Notes
- Reserve ½ cup of pasta water for adding to the sauce as needed.
- Cut your vegetables so that they are roughly the same size for cooking evenly.
Peggy says
This was super easy & good. I added the turkey at the end & used whatever veggies I had on hand - carrots, broccoli, cauliflower, spinach & canned diced tomatoes.