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/)

Tagged: carrot ribbons, carrots, Good Housekeeping, GoodHousekeeping.com, ground cinnamon, ground turkey, leeks, linguine, meat sauce, pasta, ragu, tomatoes, turkey, turkey-carrot ragu, whole wheat linguine, whole wheat pasta