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