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Turkey Primavera

8 ounces uncooked linguine
2 tbsp. olive oil
1 cup chopped red bell pepper
1/3 cup sliced green onions
2 cloves garlic, minced
1 cup sliced fresh mushrooms (optional)
2 cups fresh broccoli florets
1-1/2 cups chopped zucchini or yellow summer squash
1 container (10 ounces) of your favorite botted, refrigerated, or homemade Alfredo sauce
3/4 to 1 cup milk
1/2 teaspoon Italian seasoning
2-1/2 cups chopped, cooked turkey
Shredded Romano cheese (optional)

Cook linguine according to package directions, then drain and keep warm. Heat olive oil in large skillet over medium-high heat. Add red bell pepper, green onions and garlic; saute 2 minutes. Stir in mushrooms and continue cooking 2 minutes longer; set aside. Meanwhile, place broccoli and squash in 3-quart saucepan. Add 1-1/2 cups water. Bring to a boil. Reduce heat; cover and simmer 3 minutes or until vegetables are crisp-tender. Drain. Combine Alfredo sauce, milk and Italian seasoning in medium bowl. Add to skillet mixture. Stir in cooked broccoli, squash, and turkey. Heat over medium heat, stirring frequently, until heated through. Serve over cooked linguine. Sprinkle with shredded Romano cheese, if desired.
Serves 4.