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.