TURKEY LEFTOVER PASTA PRIMAVERA
Bright, colorful, and bursting with fresh flavor, this Turkey Leftover Pasta Primavera is the perfect way to reinvent leftover turkey into a light yet satisfying meal. Loaded with seasonal vegetables and tossed in a silky Parmesan sauce, it’s comfort food with a fresh twist.
Why This Recipe Works
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Uses leftover turkey without tasting like leftovers
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Packed with fresh vegetables & color
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Ready in under 30 minutes
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Flexible: creamy or olive-oil–based
Turkey Leftover Pasta Primavera
Yield
Serves 4–6
Prep Time: 10 minutes | Cook Time: 20 minutes
Ingredients
Pasta & Protein
Vegetables
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1 cup broccoli florets
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1 cup zucchini or yellow squash, sliced
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1 red bell pepper, sliced
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½ cup cherry tomatoes, halved
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½ cup frozen peas or asparagus pieces
Sauce
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2 tbsp olive oil or butter
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3 cloves garlic, minced
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¾ cup chicken or turkey stock
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½ cup heavy cream (optional, for creamy primavera)
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½ cup freshly grated Parmesan cheese
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1 tsp Italian seasoning
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Salt and freshly ground black pepper, to taste
Finish & Garnish
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2 tbsp fresh basil or parsley, chopped
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Lemon zest or lemon juice (to taste)
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Red pepper flakes (optional)
Instructions
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Cook the pasta & vegetables
Boil pasta in salted water. Add broccoli during the last 2 minutes of cooking.
Reserve ½ cup pasta water, drain, and set aside. -
Sauté the vegetables
Heat olive oil or butter in a large skillet over medium heat.
Add garlic and cook 30 seconds.
Add zucchini, bell pepper, and asparagus. Sauté 3–4 minutes until tender-crisp. -
Build the sauce
Pour in stock and cream (if using). Simmer 3–4 minutes until lightly reduced. -
Add turkey & pasta
Stir in turkey, pasta, tomatoes, and peas. Toss gently to combine. -
Finish the dish
Add Parmesan and a splash of pasta water as needed for a silky texture.
Season with salt, pepper, and red pepper flakes. -
Brighten & serve
Finish with herbs and lemon zest or juice. Serve hot.
Chef’s Tips
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Cut vegetables uniformly for even cooking
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Don’t overcook—primavera should stay bright and crisp
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Lemon at the end makes leftover turkey taste fresh again
Easy Variations
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Lighter Version: Skip cream; use olive oil + extra stock
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Roasted Veggie Primavera: Roast vegetables at 220°C / 425°F before tossing
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Gluten-Free: Use gluten-free pasta
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Dairy-Free: Omit Parmesan and finish with nutritional yeast
Storage & Reheating
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Store in the fridge up to 3 days
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Reheat gently with a splash of stock or water
Turkey Leftover Pasta Primavera is proof that leftovers can be transformed into something vibrant, elegant, and weeknight-easy.
- 1 (12 oz) package uncooked fettuccine
- 1-1/2 lbs fresh broccoli cut into flowerettes
- 2 medium zucchini, thinly sliced
- 6 green onions, thinly sliced
- 1 sweet red pepper, sliced into thin strips
- 1 (6 oz.) can pitted ripe olives, drained and sliced
- 4 cups chopped cooked turkey
- 2/3 cup grated parmesan cheese
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- basil sauce - recipe follows -
- 2 cups cherry tomatoes, halved
- lettuce leaves
- 1/4 cup chopped fresh basil
- 1 clove garlic
- 2 eggs
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp lemon juice
- 1 Tbsp wine vinegar
- 1-1/2 cups vegetable oil
- 1/2 cup sour cream
Cook fettuccine according to package directions; drain.
Rinse with cold water; drain.
Combine fettuccine and next 9 ingredients, tossing well.
Add 2/3 cup Basil Sauce (see Part 2 of this recipe) and Cherry tomatoes; toss gently.
*****BASIL SAUCE*****
Combine basil & garlic in processor and process for 30 seconds or until basil is minced. Add eggs and next 4 ingredients.
With motor running, gradually add oil in a slow, steady stream, mixing just until well blended.
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