Ingredients:

  • 1 lb (450g) lean ground turkey
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 2 medium (120g) carrots, peeled and chopped
  • 1 medium (150g) zucchini, chopped
  • 1 can (28 oz / 794g) crushed tomatoes
  • ½ cup (120ml) low-sodium vegetable broth
  • 12 oz (340g) whole wheat penne or fusilli
  • ½ cup (50g) grated Parmesan cheese
  • 1 tsp (5g) dried oregano
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add ground turkey and cook until the meat is browned and no longer pink.
  3. Stir in the finely diced onions and minced garlic, sautéing until the onions are translucent.
  4. Add the chopped carrots and zucchini to the pot and sauté for 5 minutes until softened.
  5. Pour in the crushed tomatoes and vegetable broth.
  6. Use an immersion blender directly in the pot to pulse the mixture until the vegetables are blended into a smooth sauce.
  7. Stir in the dried oregano and add the dry whole wheat pasta.
  8. Bring the liquid to a gentle boil, then reduce to a simmer.
  9. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
  10. Fold in the grated Parmesan cheese just before serving.