Spaghetti Sauce

1 pound ground lean turkey
1 medium onion, 6 ounces, chopped
1 medium carrot, 4 ounces, grated
1 medium rib of celery, 3 ounces, chopped
1 medium zucchini, 6 ounces, grated
2 garlic cloves, minced
1/2 tablespoon crushed dried oregano
1 teaspoon crushed died basil
1 teaspoon crushed dried thyme
1 teaspoon salt, optional
1/4 teaspoon dried hot red pepper flakes
1 28 ounce no salt added Italian style tomatoes, in puree
1 14 1/2 ounce no salt added diced tomatoes, with juice
1/2 cup water

In a large saucepan, crumble the turkey and cook over medium low heat, stirring, until turkey is white throughout. Drain off all fat. Add the onion, carrot, celery, zucchini and garlic. Continue to cook, stirring, until vegetables are limp, about 5 minutes. Stir in remaining ingredients, using the back of a spoon to break up whole tomatoes. Bring to a simmer and cook, partially covered, over medium low heat for 30 minutes, stirring often. Serve over cooked pasta.

Note: This sauce can be refrigerated for up to 3 days or frozen for up to 3 months.

Per serving: 151 calories, 7% calories from fat, 21 g protein, 1 g total fat, 0.3 g saturated fat, 15 g carbohydrate, 4 g dietary fiber, 51 mg cholesterol, 75 mg sodium

Exchanges: 2 very lean meat, 3 vegetable