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    Home » Recipes » Main Dish

    November 24, 2021 Last Modified: November 24, 2021 By Angela @ BakeItWithLove.com Leave a Comment

    Creamy Turkey Pasta Primavera

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    Jump to Recipe
    Leftover turkey pasta primavera pin with 2 images and text divider.

    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!

    Leftover turkey pasta primavera garnished with fresh grated Parmesan cheese and purple basil.
    This bright, delicious, and light pasta dinner combines plenty of turkey leftovers with a great assortment of veggies!

    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!

    Jump to:
    • 🥘 Ingredients
    • 🔪 Step-by-Step Instructions
    • 🦃 More Great Turkey Leftovers
    • 📋 Recipe

    🥘 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 recipe card below for ingredients, amounts & instructions!*

    • 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)

    🔪 Step-by-Step Instructions

    Prep your vegetables, get the water boiling, and munch on the turkey leftovers while you stir this easy pasta dinner to readiness!

    1. 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.
    2. Heat a large skillet with the olive oil over medium-high heat.
    3. Once the oil begins to shimmer, add the broccoli florets, zucchini, yellow squash, and asparagus. Saute until tender-crisp, about 4-5 minutes.
    4. Add the minced garlic, peas, mushrooms, and cherry tomatoes and continue to saute for 1-2 minutes.
    5. Stir in the heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper until the cheese is melted.
    6. Add the pasta to your skillet and toss to coat.
    7. 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!

    Tall closeup on the leftover turkey pasta primavera garnished with grated Parmesan.

    🦃 More Great Turkey Leftovers


    • Turkey Stroganoff
    • Leftover Turkey Tetrazzini
    • Turkey Curry
    • Buffalo Turkey Meatballs

    Looking for more tasty ways to use up your turkey leftovers? Check out my complete page of leftover turkey recipes!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.

    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Leftover turkey pasta primavera garnished with fresh grated Parmesan cheese and purple basil.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    4.8 from 5 reviews

    Creamy Turkey Pasta Primavera

    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!
    Author | Angela
    Servings: 6 servings
    Calories: 409kcal
    Prep 15 minutes
    Cooking 10 minutes
    Total Time 25 minutes
    Pin Recipe Share on Facebook

    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)

    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.
      8 oz penne pasta
    • 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.
      ½ tablespoon olive oil, 2 cups broccoli florets, 1 medium zucchini, 1 medium yellow squash, 1 cup asparagus
    • Add the minced garlic, peas, mushrooms, and cherry tomatoes and continue to saute for 1-2 minutes.
      1 cup asparagus, ½ tablespoon garlic, 1 cup peas, 1 cup cherry tomatoes, 4 oz mushrooms
    • 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.
      1 cup heavy cream, 1 cup Parmesan cheese, 2 teaspoon Italian seasoning, each, salt & pepper

    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.

    Nutrition

    Calories: 409kcal (20%) | Carbohydrates: 41g (14%) | Protein: 16g (32%) | Fat: 21g (32%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 66mg (22%) | Sodium: 303mg (13%) | Potassium: 625mg (18%) | Fiber: 5g (21%) | Sugar: 6g (7%) | Vitamin A: 1519IU (30%) | Vitamin C: 56mg (68%) | Calcium: 282mg (28%) | Iron: 2mg (11%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Dinner Recipes, Main Dish, Skillet Dinners
    Cuisine American, Italian
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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