Preparation:
In 12-inch nonstick skillet, heat oil over medium heat and cook carrots, onion and celery, stirring frequently, 5 minutes or until tender. Add turkey and cook, breaking up with spoon, until turkey is no longer pink. Stir in wine. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 3 minutes. Stir in Ragu Light Pasta Sauce and parsley; simmer, stirring occasionally, 5 minutes. season, if desired, with salt and ground black pepper. Serve over hot fettuccine. |
