Turkey Pasta Primavera 

When you make this dish, your family may not even know that it is a turkey leftover! For pasta lovers everywhere – this is a definite must!

Turkey Pasta Primavera:

2 cups of shredded cooked turkey

1 cup of uncooked penne pasta

8 fresh asparagus spears, trimmed and cut into 1-inch pieces

2/3 cup of carrot, julienned

3 tablespoons butter

4 large fresh mushrooms, sliced

1/2 cup of chopped yellow summer squash

1/2 cup of chopped zucchini

1 medium tomato, chopped

1 envelope of Italian salad dressing mix

1 cup of heavy whipping cream

1/2 cup of grated Parmesan cheese

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

Hope you enjoy this recipe and I will welcome any comments, suggestions or experiences you can send me!