Turkey Pasta Primavera 

 Originally Written: November 29, 2009

By  Hanna Trafford

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!


Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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