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Bring a large pot of lightly salted water to aboil. Add pasta and cook as package directs. Meanwhile, put carrots, onion, and garlic in a food processor; pulse until finely chopped. Heat oil in a large nonstick skillet over medium high heat. Saute chopped vegetables for four minutes or until tender. Add turkey, rosemary, and pepper. Cook, breaking up slumps for 4 minutes of until turkey is no longer pink. Add wine and simmer, uncovered for 1 minute. Stir in marinara sauce, reduce heat and simmer, covered for two minutes to blend flavors. Toss with drained pasta; serve with grated Parmesan cheese.
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