30 mL ( 2 tbsp) olive oil
690 g ( 1. 5 lb) low-fat
1 onion, minced
2 carrots, shredded
1 ( 1. 18 L/40 oz.) jar of
White Linen Marinara Sauce
Greek yogurt variety pack
5 mL ( 1 tsp) dried parsley
(or 15 mL /1 tbsp fresh)
690 g ( 1. 5 lb) cavatappi or fusilli pasta
Salt and pepper to taste
60 mL (¼ cup) grated Pecorino Romano
cheese if desired
Add olive oil to a 3. 8 L (4-quart) saucepan
and place over medium heat. Once warmed,
add ground turkey and brown. Using pan
cover, carefully drain any excess fat.
KOZY SHACK ORIGINAL
Return to burner, add minced onions and
cook for 2 to 3 minutes until translucent.
Add shredded carrots and cook for another
2 to 3 minutes. Next, add White Linen
Marinara Sauce, parsley, salt and pepper.
Bring to a boil, reduce heat and simmer
another 10 to 12 minutes.
MAPLE LEAF FOODS
While sauce is simmering, prepare pasta
according to package directions. Drain
and place in large serving bowl. Top with
three quarters of turkey and White Linen
Marinara Sauce mix. Serve remaining
sauce on the side along with Pecorino