TURKEY PRIMAVERA
Steps:
- Stir the cornstarch and 1/4 cup stock in a small bowl until the mixture is smooth.
- Heat the remaining stock, garlic powder, broccoli, carrots, pepper and onion in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
- Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Stir in the turkey and cook until the mixture is hot and bubbling. Toss with the spaghetti and cheese.
- Tip: To save time, you can use 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the turkey in this recipe.
TURKEY FETTUCCINE PRIMAVERA
Leftover turkey and fresh vegetables are key ingredients in this delicious family meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- In 12-inch nonstick skillet, melt butter over medium heat. Stir in bell pepper, zucchini and frozen peas; cook 4 to 6 minutes or until crisp-tender. Remove from skillet; set aside.
- In same 12-inch skillet, add hot water, milk, half-and-half and sauce mix (from Chicken Helper™ box); stir to combine. Stir in uncooked pasta (from Chicken Helper™ box) and turkey. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Stir in vegetables. Heat 1 to 2 minutes or until vegetables are hot. Remove from heat.
- Top with basil.
Nutrition Facts : Calories 400, Carbohydrate 44 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 11 g, TransFat 0 g
PRIMAVERA TURKEY PASTA BAKE
Put this creamy Primavera Turkey Pasta Bake in the oven for a new take on pasta primavera. Perfect for weeknights, this turkey pasta bake is primo.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook turkey in large nonstick skillet on medium heat until done, stirring occasionally; drain. Return turkey to skillet. Add chicken broth, dressing, Neufchatel and Italian seasoning; stir. Cook 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended, stirring frequently. Remove from heat.
- Drain pasta. Add to turkey mixture along with the spinach, tomatoes and 1 cup cheese; mix lightly.
- Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 500, Fat 27 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 95 mg, Sodium 850 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 3 g, Protein 37 g
PASTA PRIMAVERA WITH ITALIAN TURKEY SAUSAGE
A delicious dish created from the fresh bounty of my garden. My whole family has seconds when we have this meal!
Provided by KATHYP100
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
- Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
- Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 50.1 g, Cholesterol 38.3 mg, Fat 21.8 g, Fiber 4.7 g, Protein 20.5 g, SaturatedFat 4.4 g, Sodium 620.9 mg, Sugar 3.3 g
TURKEY PASTA PRIMAVERA
This is a fast, easy and satisfying recipe that uses a wide array of vegetables and leftover turkey. My kids will eat vegetables when they're in a sauce, so I'm always on the lookout for a new way to serve them.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions; add broccoli, carrots and red pepper during the last 5 minutes., Meanwhile, in a medium saucepan, stir flour and milk until smooth. Add the cream cheese, onions and seasonings; bring to a boil over medium-low heat. Cook and stir 1-2 minutes. Add turkey and Parmesan cheese; heat through. Drain pasta; toss with cheese sauce.
Nutrition Facts : Calories 333 calories, Fat 8g fat (0 saturated fat), Cholesterol 50mg cholesterol, Sodium 348mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
NEXT DAY TURKEY PRIMAVERA
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- 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., 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 toss to combine. Sprinkle with cheese and toss again.
Nutrition Facts : Calories 499 calories, Fat 35g fat (21g saturated fat), Cholesterol 148mg cholesterol, Sodium 859mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.
"MOCK" FETTUCCINI PRIMAVERA
Steps:
- Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 20 to 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin.
- Reheat the squash strands by dipping with a strainer in boiling water just before serving. Top with Primavera Sauce.
- Melt 2 tablespoons butter in a medium saucepan over medium high-heat. Add broccoli and saute for about 1 minute. Then whisk in cream and egg yolk and cook for only 1 to 2 minutes. Next, add garlic and cheese and whisk quickly just to heat through. Remove from heat and stir in the rest of the butter and the parsley. Pour over or toss with the hot spaghetti squash. Season with salt and pepper, if desired. Garnish with fresh basil leaves and grape tomatoes.
Nutrition Facts : Calories 524 calorie, Fat 47 grams, SaturatedFat 29 grams, Carbohydrate 9 grams, Fiber 1 grams
WHITE BEAN PRIMAVERA
Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.
Provided by Sarah DiGregorio
Categories dinner, lunch, weeknight, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
- Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
- Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.
VEGGIE PRIMAVERA WITH TURKEY MEATBALLS
This low-calorie, low-fat primavera sauce with turkey meatballs is so flavorful, you won't miss the pasta! Top with shredded mozzarella cheese if desired.
Provided by Wuggum
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 40m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Combine turkey, onion, bread crumbs, egg, garlic, oregano, fennel seeds, red pepper flakes, salt, and pepper in a large bowl. Mix well. Shape into golf ball-sized meatballs and place in the prepared baking pan.
- Bake in the preheated oven until no longer pink in the center, about 20 minutes.
- Meanwhile, combine pasta sauce, zucchini, and mushrooms in a small saucepan. Simmer over medium-low heat for 20 minutes. Add up to 1/2 cup water to thin sauce if needed.
- Serve meatballs with sauce.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 17.6 g, Cholesterol 106.9 mg, Fat 11.8 g, Fiber 3.3 g, Protein 26.6 g, SaturatedFat 3 g, Sodium 656.7 mg, Sugar 8.2 g
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