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!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
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.