Best Turkey Linguine Recipes

LINGUINE WITH TURKEY SAUSAGE AND PEPPERS

Steps:

• Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot.
• Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes.
• Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine.
• Transfer to pot. Add arugula; season with salt and pepper. Toss; add more pasta water as desired. Serve.

TURKEY LINGUINE WITH TOMATO CREAM SAUCE

Steps:

• In a Dutch oven, cook bacon over medium-high heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same pan, cook and crumble turkey with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in stock, tomatoes and salt; bring to a boil. Stir in linguine and half of the bacon; bring to a boil. Reduce heat; simmer, covered, until linguine is al dente, 9-10 minutes., Stir in cream cheese until melted; stir in parsley. Let stand 5 minutes. Sprinkle with remaining bacon.

QUICK LINGUINE WITH TURKEY RAGU FOR TWO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in a heavy skillet over medium heat. Remove turkey links from their casings. Cook and stir turkey in the hot skillet, breaking it up into crumbles. Continue cooking until browned, about 7 minutes.
• Add drained tomatoes and garlic. Reduce heat and simmer until tomatoes are broken down, about 10 minutes. Mix in reserved tomato liquid, Parmesan cheese, and cream. Add spinach. Drain linguine, reserving 1/4 cup pasta water. Add pasta water to the sauce if needed. Cook and stir until spinach is wilted down, 3 to 5 minutes. Season with salt and pepper.
• Serve sauce on top of the drained linguine.

LINGUINE WITH TURKEY SAUSAGE AND PESTO

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Add sausage, bell pepper, mushrooms and green onions. Sauté mixture until vegetables soften, about 7 minutes. Add pasta, pesto sauce and 1/2 cup Parmesan. Toss until mixture is combined. Season to taste with salt and pepper. Divide pasta mixture among plates. Pass additional Parmesan separately.

TURKEY LINGUINE

Steps:

• In a large skillet or wok, stir-fry turkey in oil for 2 minutes. Add onion and garlic; cook and stir for 1 minute. Add broccoli, carrots, basil, tarragon, thyme and pepper; stir-fry for 3-4 minutes or until vegetables are crisp-tender. , Combine cornstarch and broth until smooth; add to the turkey mixture. Cook and stir until the mixture comes to a boil; cook 2 minutes longer. Serve over linguine; sprinkle with Parmesan cheese.

LEMON WHOLE-GRAIN LINGUINE WITH TURKEY MEATBALLS

Steps:

• Preheat the oven to 475 degrees F. Bring a large pot of unsalted water to a boil. Spray a rimmed baking sheet with cooking spray.
• Add the turkey, breadcrumbs, eggs, onions, 1/4 cup of the Parmesan, chopped basil, oregano, garlic, 1 1/4 teaspoons salt, 3/4 teaspoon black pepper, fennel seeds and red pepper flakes to a large bowl and mix with your hands until evenly combined. Form the mixture into 24 meatballs (about 1 1/2 tablespoons each) and place them on the prepared baking sheet, evenly spaced. Spray the meatballs with cooking spray and roast until cooked through, 12 to 15 minutes, turning each meatball over about halfway through.
• Meanwhile, add the linguine to the boiling water and cook according to package directions. Strain, reserving 1 cup pasta cooking water.
• Bring the reserved pasta water, cream and oil to a boil in a large saucepan over high heat. Add the linguine and toss to combine. Add the lemon juice and meatballs and toss to combine. Add the remaining 1/4 cup Parmesan and 1/8 teaspoon salt and toss to combine. Adjust seasoning with salt if needed.
• Transfer the linguine and meatballs to four large pasta bowls or a large rimmed platter. Sprinkle with the lemon zest and torn basil.

BUFFALO TURKEY WITH LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a Dutch oven, saute the onion, celery, carrot and garlic in butter until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened. , Stir in cream cheese until melted. Add turkey and hot sauce; heat through. Drain linguine; toss with turkey mixture. Sprinkle with blue cheese.

TURKEY TENDERS OVER LINGUINE

Steps:

• Dredge turkey strips in flour.
• Saute in oil and butter about 4 minutes, turning often, and adding a little broth if necessary.
• Add broth and next 5 ingredients.
• Simmer 8 to 10 minutes, stirring occasionally.
• Serve over linguine.

LINGUINE WITH TURKEY SAUSAGE AND PEPPERS

Steps:

• 1. Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot. 2. Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes. 3. Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine. 4. Transfer to pot. Add arugula; season with salt and pepper. Toss; add more pasta water as desired. Serve.

LINGUINE WITH TURKEY SAUTE

Steps:

• Prepare pasta according to directions (6- 8 minutes).
• Two minutes before pasta is done, add broccoli flowerets to water.
• Cook 2 minutes; drain pasta and broccoli in colander.
• In a large skillet, warm the butter over medium heat.
• Add the onion, carrots, and celery; saute 3 minutes.
• Stir in the flour.
• Add the chicken broth and sage; stir in the turkey meat.
• Stir until the sauce comes to a simmer; simmer 1 minute.
• Pour turkey saute over the pasta.
• Sprinkle the stuffing mix on top.
• Serve immediately.
• (We like to spinkle on Parmesean cheese at the table).

VILLA ROMA SAUSAGE LINGUINE WITH TURKEY SAUSAGE & PESTO

Steps:

• Fully cook sausage by frying in a pan with cooking spray. Allow to cool slightly and slice into 1/2 inch medallions. Cook pasta until al dente. Drain, keep warm. Heat oil in skillet over medium high heat. Add all vegetables and saute until soft, about seven minutes. Add sausage, pasta, pesto and 1/2 cup parmesan cheese; toss to combine. Season with salt and pepper. Garnish with additional parmesan cheese. Makes four servings.