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.
NotesTips and Techniques:
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.
Tip: One tablespoon of grated Parmesan cheese only adds 20 calories to each serving.