Every forkful of this nutrient-packed pasta will turn back time: Lean ground turkey boosts collagen growth, and both the linguine's whole grains and the carrot curls' beta-carotene help keep your heart healthy. Cinnamon in the sauce adds savory depth of flavor and aids in inhibiting inflammation, a culprit in tissue damage and aging.
Works for me!
- 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
- Heat 5-quart saucepot of water to boiling on high. Add 2 teaspoons salt.
- 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.
- 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.
- Meanwhile, with vegetable peeler, shave carrots into thin ribbons.
- 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.