4 garlic cloves, minced
3 carrots, chopped
5 cups fresh sliced mushrooms (I use two packages of pre-sliced white or baby bellas)
3 (14.5 oz) can diced tomatoes
1 small can tomato paste
1 tsp dried basil
1 tsp dried oregano
1/2 c fat free milk
½ tsp salt
½ tsp ground pepper
3 Tbsp balsamic vinegar
1 pound whole wheat spaghetti
fresh basil leaves for garnish, if desired
1) Spray a large pot with cooking spray and set over med-high heat. Add the ground turkey and cook, stirring frequently to break up, until browned, 5-8 minutes.
2) Add the onion and garlic; cook, stirring occasionally until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil and oregano; bring to a boil. Reduce heat and simmer, covered, 10 minutes. Add the milk and cook, uncovered, until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper. Stir in balsamic vinegar, let simmer 5 minutes.
3) Meanwhile, cook the spaghetti according to package directions. Drain, divide among plates and top with sauce.
Serving size: 1 cup pasta, 3/4 cup sauce. (WW: 8 points per serving)