1 ⅓ Box Barilla® protein+™ penne 10 Oz. Ground turkey 4 Tbsp. Extra virgin olive oil, divided 2 Garlic cloves, crushed 1 ½ Cups carrots, sliced on the bias 1 ½ Cups zucchini, small dice 28 Oz. Canned crushed tomatoes 1 ½ Tbsp. Fresh oregano, chopped ¾ Cup parmigiano cheese, granted 1 Tsp. Sumac Salt & black pepper to taste
Preheat oven to 400° f.
Toss carrots with 1 tbsp. Of extra virgin and sumac. Roast in the oven for 5-7 min.
Meanwhile, place a pot of water to boil and cook pasta according to package directions.
In a skillet, sauté garlic with the remaining olive oil for one minute, stir in the oregano, cooking for an additional 30 seconds.
Add ground turkey over medium/high heat and cook for five minutes, seasoning with salt and pepper.
Add zucchini and cook for an additional minute. Add tomatoes and bring to a simmer. Add roasted carrots.
Drain pasta and toss with sauce.
Remove from the heat and top with cheese before serving.