Jump to Recipe 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! 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 💬 Comments

🥘 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 Peas4 oz Mushrooms (button mushrooms or cremini, sliced)1 cup Cherry Tomatoes (halved)1 cup Heavy Cream1 cup Parmesan Cheese (grated)2 teaspoon Italian SeasoningSalt & 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! 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

Turkey StroganoffLeftover Turkey TetrazziniTurkey CurryBuffalo 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

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 6 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 US CustomaryMetric1x2x3x▢ 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)

InstructionsBoil 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 pastaHeat 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 asparagusAdd 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 mushroomsStir 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.

NutritionCalories: 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! Creamy Turkey Pasta Primavera, leftover chicken, leftover turkey, pasta primavera, rotisserie chicken Course Dinner Recipes, Main Dish, Skillet DinnersCuisine American, ItalianAngela @ BakeItWithLove.comAngela 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/about/

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 Peas4 oz Mushrooms (button mushrooms or cremini, sliced)1 cup Cherry Tomatoes (halved)1 cup Heavy Cream1 cup Parmesan Cheese (grated)2 teaspoon Italian SeasoningSalt & 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!

  • 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

  • Turkey StroganoffLeftover Turkey TetrazziniTurkey CurryBuffalo 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

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 6 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 US CustomaryMetric1x2x3x▢ 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)

InstructionsBoil 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 pastaHeat 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 asparagusAdd 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 mushroomsStir 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.

NutritionCalories: 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! Creamy Turkey Pasta Primavera, leftover chicken, leftover turkey, pasta primavera, rotisserie chicken Course Dinner Recipes, Main Dish, Skillet DinnersCuisine American, Italian

Angela @ BakeItWithLove.comAngela 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/about/

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!

Love This Recipe?Click On A Star To Rate It!

5 from 6 reviews

Creamy Turkey Pasta Primavera

Author | Angela

Servings: 6 servings

Calories: 409kcal

Prep 15 minutes

Cooking 10 minutes

Total Time 25 minutes

Ingredients US CustomaryMetric1x2x3x▢ 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)

InstructionsBoil 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 pastaHeat 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 asparagusAdd 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 mushroomsStir 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 DinnersCuisine American, Italian

US CustomaryMetric