• 6servings
  • 35minutes
  • 335calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, B6, B9, C
MineralsSelenium, Natrium, Chromium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Salt

  2. Pepper

  3. 1 tablespoon(s) olive oil

  4. 1 large leek , white and light green parts only, sliced and well-rinsed

  5. 2 stalk(s) celery , finely chopped

  6. 2 clove(s) garlic , finely chopped

  7. 1 pound(s) lean (93-percent) ground turkey

  8. 1 teaspoon(s) ground cinnamon

  9. 2 can(s) (14 1/2 ounces each) no-salt-added diced tomatoes

  10. 1 pound(s) carrots

  11. 8 ounce(s) whole wheat linguine

  12. 1 tablespoon(s) chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Heat 5-quart saucepot of water to boiling on high. Add 2 teaspoons salt.

  2. In 12-inch skillet, heat oil on medium-high. Add leek, celery, garlic, and 1/8 teaspoon each salt and freshly ground black pepper. Cook 5 minutes or until just tender, stirring occasionally.

  3. Add turkey; cook 4 minutes or until meat loses its pink color, stirring and breaking into small pieces. Stir in cinnamon; cook 2 minutes. Stir in tomatoes. Heat to boiling, then reduce heat to simmer 15 minutes, stirring.

  4. Meanwhile, with vegetable peeler, shave carrots into thin ribbons.

  5. Add pasta to boiling water. Cook 1 minutes less than label directs. Add carrots; cook along with pasta 1 minute. Drain and return to pot. Add turkey ragu, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Stir gently until well mixed. Top with parsley.


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