‘Linguine with Carrot-Turkey Ragu’

Recipe Courtesy of GoodHousekeeping.com

I adore carrots any way you can serve them. Raw, roasted, blanched, glazed, braised, sautéed, pureed…you get the idea. But lately, I have been using my vegetable peeled a lot to peel the carrots into long ribbons—a gorgeous visual effect for spring salads, sautéed along with fresh green peas, or in pastas like this one. Another fabulous recipe from the team at Good Housekeeping, this hearty ground turkey ragu is flavored with sautéed shallots, garlic, ground cinnamon and diced tomatoes.  The cinnamon gives the sauce a deep, rich flavor reminiscent of a Cincinnati-style chili.  During the last couple minutes of boiling the whole wheat pasta you add the beautiful carrot ribbons, and finish the whole dish off with chopped Italian parsley.

(To view this recipe, click on the following link: http://www.goodhousekeeping.com/food-recipes/a8528/linguine-carrot-turkey-ragu-recipe-ghk0911/)

‘Linguine with Carrot-Turkey Ragu’

  • Prep time:
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  • Total time:
  • Yield: 6
  • Difficulty: easy
  • Recipe type: Pasta


  • http://www.goodhousekeeping.com/food-recipes/a8528/linguine-carrot-turkey-ragu-recipe-ghk0911/


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Comments: 2

  1. Leanne June 1, 2017 at 11:17 am Reply

    Great (and colorful!) idea. Love it.

    • Personalchef07 June 1, 2017 at 11:32 am Reply

      Isn’t it though? I want to try a mixture of carrot, yellow squash and zucchini ribbons soon as a pasta alternative. Think that will also be nice!

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