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Recipe courtesy of Good Housekeeping

Linguini with Carrot Turkey Ragu

  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 6 main-dish servings
  • Nutrition Info
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Ingredients

Salt

1 tablespoon olive oil

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

2 stalks celery, finely chopped

2 cloves garlic, finely chopped

Pepper

1 pound lean (93-percent) ground turkey

1 teaspoon ground cinnamon

2 cans (14.5 ounces each) no-salt-added diced tomatoes

1 pound carrots

8 ounces whole wheat linguine

1 tablespoon chopped fresh parsley

Directions

  1. Grated Parmesan cheese for serving, optional (see Tips and Techniques, below)
  2. Heat 5-quart saucepot of water to boiling on high. Add 2 teaspoons salt.
  3. 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.
  4. 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.
  5. Meanwhile, with vegetable peeler, shave carrots into thin ribbons.
  6. 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.

Cook’s Note

Tips 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.

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