Lemony Turkey Primavera Skillet Recipes

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PRIMAVERA PASTA



Primavera pasta image

Pasta primavera is a delicious pasta dish packed with lots of fresh spring vegetables and covered with a light and refreshing lemon cream sauce.

Provided by Aleksandra

Categories     dinner     Main Course

Time 30m

Number Of Ingredients 13

6 oz (160g) pasta (fusilli or penne)
1.5 tablespoons frying oil
1 yellow bell pepper
1 medium zucchini
3.5 oz (100g) green beans (a small handful)
1/2 cup peas
1 tablespoon butter
4 large cloves garlic
1/2 cup chicken broth (or vegetable broth)
1 cup heavy cream (30-36%, 240 ml)
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese (2 oz/50g)
salt and pepper (to taste)

Steps:

  • Prepare all the vegetables: cut the bell pepper into 1/4-inch (1/2 cm) strips, zucchini into 1/3-inch (3/4 cm) half-slices, green beans in half crosswise, cut off the woody ends of asparagus (white parts) and cut the asparagus into 2-3 parts, cut the garlic into very thin slices.
  • Cook the pasta al dente. 5 minutes before the end of the cooking, add the green beans (thin green beans need 4-5 minutes cooking time, thicker beans about 5-6 minutes). Strain the pasta and beans.
  • Heat 1 tablespoon of oil in a large frying pan, add the bell pepper and half of the zucchini. Cook over high heat for about 2-3 minutes, or until the vegetables are slightly browned but still very crunchy (they cannot be very soft). Transfer the vegetables to a plate.
  • Add half a tablespoon of oil and the other half of zucchini and asparagus to the pan. Cook it the same way as described above. Transfer the vegetables to a plate.
  • Add a tablespoon of butter to the pan and when it's melted add the garlic. Cook for about 30 seconds.
  • Add the broth, scrape all the browned bits from the bottom of the pan with a wooden spatula and cook over medium heat for about 3 minutes, or until the broth thickens a little.
  • Add the cream and lemon zest. Cook for a few minutes until the sauce thickens slightly.
  • Season the sauce with lemon juice (it should be very lemony).
  • Add the peas and cook in the sauce for 30-60 seconds (fresh peas will need about 20 sec and the frozen peas about a minute).
  • Add the grated Parmesan cheese, season the sauce with salt and pepper to taste. Take the pan off the heat.
  • Add the cooked vegetables and pasta. Stir everything together, season with more salt and pepper if necessary.
  • Serve with more grated Parmesan cheese and optionally fresh basil leaves.
  • Enjoy!

Nutrition Facts : Calories 553 kcal, ServingSize 1 serving

PASTA PRIMAVERA WITH ITALIAN TURKEY SAUSAGE



Pasta Primavera with Italian Turkey Sausage image

A delicious dish created from the fresh bounty of my garden. My whole family has seconds when we have this meal!

Provided by KATHYP100

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package uncooked farfalle pasta
1 pound hot Italian turkey sausage, cut into 1/2 inch slices
½ cup olive oil, divided
4 cloves garlic, diced
½ onion, diced
2 small zucchini, chopped
2 small yellow squash, chopped
6 roma (plum) tomatoes, chopped
1 green bell pepper, chopped
20 leaves fresh basil
2 teaspoons chicken bouillon granules
½ teaspoon red pepper flakes
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
  • Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
  • Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.

Nutrition Facts : Calories 477.3 calories, Carbohydrate 50.1 g, Cholesterol 38.3 mg, Fat 21.8 g, Fiber 4.7 g, Protein 20.5 g, SaturatedFat 4.4 g, Sodium 620.9 mg, Sugar 3.3 g

CREAMY PASTA PRIMAVERA



Creamy Pasta Primavera image

When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

TURKEY PRIMAVERA



Turkey Primavera image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons cornstarch
1 3/4 cups Swanson® Chicken Stock
1/4 teaspoons garlic powder or 1 clove garlic, minced
2 cups broccoli flowerets
2 medium carrots, sliced (about 1 cup)
1/2 cup green or red pepper cut into 2-inch long strips
1 small onion, chopped (about 1/4 cup)
2 cups cubed cooked turkey or chicken
1/2 of a 16 ounce package spaghetti, cooked without salt, and drained (about 4 cups)
2 tablespoons grated Parmesan cheese

Steps:

  • Stir the cornstarch and 1/4 cup stock in a small bowl until the mixture is smooth.
  • Heat the remaining stock, garlic powder, broccoli, carrots, pepper and onion in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
  • Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Stir in the turkey and cook until the mixture is hot and bubbling. Toss with the spaghetti and cheese.
  • Tip: To save time, you can use 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the turkey in this recipe.

TURKEY PASTA PRIMAVERA



Turkey Pasta Primavera image

Whip up an easy skillet chicken and veggie topper for pasta. Dinner's ready in minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

1 package (9 oz) refrigerated fettuccine or linguine
2 tablespoons Italian dressing
1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
2 cups cut-up cooked turkey or chicken
2 large tomatoes, seeded, chopped (2 cups)
1 teaspoon salt
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • Cook and drain fettuccine as directed on package.
  • Meanwhile, in 10-inch skillet, heat dressing over medium-high heat. Add vegetable mixture; cook, stirring occasionally, until crisp-tender.
  • Stir in turkey, tomatoes and salt. Cook about 3 minutes or just until turkey is hot. Spoon turkey mixture over fettuccine. Sprinkle with cheese and parsley.

Nutrition Facts : Calories 400, Carbohydrate 44 g, Cholesterol 65 mg, Fiber 6 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 5 g, TransFat 0 g

LEMONY TURKEY PRIMAVERA SKILLET



Lemony Turkey Primavera Skillet image

Hurrah for a turkey, pasta and 4-veggie combo that goes from cooktop to dinner table in less than 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

1 1/2 cups (5 oz) uncooked bow tie pasta (farfalle)
1/2 lb fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
1 1/3 cups (6 oz) fresh baby carrots, halved lengthwise
1 cup chicken broth
4 teaspoons cornstarch
1/2 teaspoon garlic-pepper blend
1 lb fresh turkey breast slices, cut into thin bite-sized strips
1 cup fresh whole mushrooms, quartered
1 can (14 oz) whole baby corn, drained, rinsed
1 teaspoon grated lemon peel

Steps:

  • In Dutch oven or large saucepan, cook pasta to desired doneness as directed on package, adding asparagus and carrots during last 2 to 4 minutes of cooking time. Cook until asparagus is crisp-tender. Drain.
  • Meanwhile, in small bowl, combine broth, cornstarch and garlic-pepper blend; mix well. Set aside.
  • Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add turkey and mushrooms; cook 3 to 5 minutes or until turkey is lightly browned and no longer pink, stirring frequently.
  • Add broth mixture; cook and stir just until mixture begins to thicken. Add cooked pasta and vegetables, corn and lemon peel; cook and stir until thoroughly heated. If desired, season with salt and pepper to taste.

Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 50 mg, Fiber 3 g, Protein 24 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 460 mg, Sugar 4 g, TransFat 0 g

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