8 ounces dry whole grain rotini pasta
1 pound lean ground turkey
2 tablespoons garlic, minced
1 small white or yellow onion, diced
2 carrots peeled and diced
2 tablespoons tomato paste
1 cup low-sodium chicken broth
1 28-ounce can diced, no-salt-added tomatoes
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Parmesan cheese, grated—optional
Several sprigs fresh parsley—optional garnish
Cook pasta according to package directions. This can be done in advance, if desired.
To reheat pasta, add water to sauce pan or pot and heat on low for 1 minute. Then turn up heat to high, and cover. Once water is boiling, add pasta and cook about 1 minute or until pasta is hot and tender. Drain thoroughly.
In a large skillet, cook turkey, breaking up large pieces with a spatula or wooden spoon, until cooked through.
Add garlic, onion, carrots and bay leaves; sauté until softened, about 3-5 minutes.
Add tomato paste; caramelize 3-5 minutes.
Deglaze pan with the broth, then stir in tomatoes, salt and pepper.
Reduce heat to a simmer and cook until liquid is reduced by half, or about 25 minutes, stirring occasionally.
Remove bay leaves and serve on top of hot pasta.
Optional: Garnish with Parmesan cheese and chopped parsley.