Roasted Turkey Pasta Primavera
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What You Need

  • 1½ cups Sara Lee® Oven Roasted Turkey Breast; ¾-inch dice
  • 1 lb farfalle pasta
  • ½ cup chicken stock
  • 2 cups zucchini; halved lengthwise and thinly sliced
  • 2 cups yellow squash; halved lengthwise and thinly sliced
  • 3 cups mushrooms; sliced
  • 1½ cups red peppers; sliced thin
  • 1 cup yellow onions; sliced thin
  • 1 tbsp garlic; sliced thin
  • ½ cup pecorino romano cheese
  • 2 tbsp extra virgin olive oil
  • Fresh basil; sliced thin
  • Salt
  • Fresh-cracked black pepper

How to Make It

  1. Cook farfalle pasta in a large stockpot of salted water; drain.
  2. Heat oil in a large sauté pan over medium-high heat.
  3. Add onion and garlic; sauté for 1-2 minutes.
  4. Add remaining vegetables and sauté for 3-5 minutes.
  5. Add chicken stock, lower heat to medium.
  6. Cook another 4-6 minutes until vegetables begin to soften.
  7. Season to taste with salt and pepper.
  8. Add turkey and pasta and cook for a few minutes to heat.
  9. Toss in cheese.
  10. Garnish with shreds of fresh basil.
Tags: Pasta, Vegetables, Warm and Delicious

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