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.

This recipe yields about 6 cups or 6 servings.

Exchanges Per Serving: 2 Very Lean Meat, 3 Vegetable.

Nutrition Facts: 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.