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Next Day Turkey Primavera

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

I make this recipe often around the holidays. It's a wonderful way to use leftover turkey without feeling like it's a "repeat" meal. I love pasta, and the creamy sauce in this primavera is so easy to make. —Robyn Hardisty, Lakewood, California

Ingredients

  • 1 cup uncooked penne pasta
  • 8 fresh asparagus spears, trimmed and cut into 1-inch pieces
  • 2/3 cup julienned carrot
  • 3 tablespoons butter
  • 4 large fresh mushrooms, sliced
  • 1/2 cup chopped yellow summer squash
  • 1/2 cup chopped zucchini
  • 1-1/2 cups shredded cooked turkey
  • 1 medium tomato, chopped
  • 1 envelope Italian salad dressing mix
  • 1 cup heavy whipping cream
  • 1/4 cup grated Parmesan cheese

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute until crisp-tender.
  2. Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes.
  3. Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with cheese and toss again.

Nutrition Facts

1-1/2 cups: 499 calories, 35g fat (21g saturated fat), 148mg cholesterol, 859mg sodium, 24g carbohydrate (6g sugars, 3g fiber), 23g protein.

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