Linguine with Carrot-Turkey Ragu

By á-24979

Nutritional Information
(per serving)

Calories 335
Total Fat 8g
Saturated Fat 2g
Cholesterol 43mg
Sodium 325mg
Total Carbohydrate 46g
Dietary Fiber 8g
Sugars --
Protein 23g
Calcium --

Ingredients

• Salt
• Pepper
• 1 tablespoon(s) olive oil
• 1 large leek, white and light green parts only, sliced and well-rinsed
• 2 stalk(s) celery, finely chopped
• 2 clove(s) garlic, finely chopped
• 1 pound(s) lean (93-percent) ground turkey
• 1 teaspoon(s) ground cinnamon
• 2 can(s) (14.5 ounces each) no-salt-added diced tomatoes
• 1 pound(s) carrots
• 8 ounce(s) whole wheat linguine
• 1 tablespoon(s) chopped fresh parsley

Preparation

Step 1

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.

Tip: Carrots add crunch to this simmer-while-the-pasta-cooks sauce. A Y-style peeler makes short work of shaving ribbons from even the fattest carrots.