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A sure way to use up holiday leftovers that everyone will love.

Creamy Lemon Pasta

Makes: 4–6 servings

Time: 30 minutes


  • 1 box (1 pound) of any short pasta noodles
  • 2 tablespoons Kosher salt (for the pasta water)
  • 1 1/2 pounds leftover turkey meat, chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh pepper
  • Zest and juice of 2 lemons
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup milk
  • 3/4–1 cup chopped spinach or a leftover veggie
  • Parmesan cheese for garnish
  • Salt & pepper to taste


  1. Put a large pot of water on to boil, add salt then, once it’s boiling, add pasta.
  2. Cook pasta according to instructions minus 2 minutes. Drain.
  3. Meanwhile, sprinkle turkey with salt and pepper then add oil to a large saute pan.
  4. Cook until warm.
  5. Pour turkey and juices out of the pan, onto a plate. Turn off the stove.
  6. In the same pan, zest the lemon then squeeze the juice of both lemons. Add butter and flour and turn heat back on.
  7. Cook on medium heat for about 1 minute, stirring constantly, then add milk. It’ll be all crumbly and weird initially, but keep stirring and it’ll come together.
  8. Add chopped turkey, spinach, and pasta to the pan and stir until creamy. Season with salt and pepper and top with parmesan cheese. 
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