Next Day Turkey Primavera

Happy Thanksgiving! After Thanksgiving most people have lots of food leftover (Which is amazing because we have eaten so much the day before). If you are looking for a way to use up your leftover turkey, then consider this recipe. It has lots of wonderful flavor but with a completely different taste than your Thanksgiving meal. And because many of the ingredients were used in your Thanksgiving feast in one way or another you will probably only need a few more items to put an entirely new meal on the table.

Serves: 4
Start to Finish: 30 minutes
Recipe By: Robyn Hardisty

Ingredients:

2 cups uncooked penne pasta
8 fresh asparagus spears, trimmed and cut into 1-inch pieces
2/3 cup julienned carrot
3 TBSP butter
1/2 cup chopped yellow squash
1/2 cup chopped zucchini
1 1/2 cups shredded cooked turkey
1 medium tomato, chopped
1 envelope Italian salad dressing mix
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese

Directions:

1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes.
3. Add yellow squash and zucchini; saute until crisp-tender.
4. Stir in the turkey, tomato, dressing mix and cream.
5. Bring to a boil; cook and stir for 2 minutes.
6. Drain pasta; add to vegetable mixture and toss to combine.
7. Sprinkle with Parmesan cheese.
8. Toss again before serving.