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Turkey Pasta Primavera

 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.
6 ServingsPrep/Total Time: 30 min.


  • 8 ounces fettuccine or spaghetti
  • 1 cup broccoli florets
  • 1 cup julienned carrots
  • 1/2 cup chopped sweet red pepper
  • 2 tablespoons all-purpose flour
  • 1-3/4 cups milk
  • 1 package (8 ounces) cream cheese, cubed
  • 1/2 cup chopped green onions
  • 3/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt, optional
  • 2 cups julienned cooked turkey
  • 1/2 cup grated Parmesan cheese


  • 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. Yield: 6
  • servings.

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Turkey Pasta Primavera (continued)

Nutritional Facts: One serving (prepared with fat-free milk, reduced-fat cream cheese and turkey breast and without salt) equals 333 calories, 8 g fat (0 saturated fat), 50 mg cholesterol, 348 mg sodium, 40 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 2 starch, 2 meat, 2 vegetable, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.