9 ounces refrigerated fettuccine 2 teaspoons olive oil 12 ounces lean ground pork 1/2 cup grated carrot 3 garlic cloves, minced 1/3 cup red wine 1 2/3 cups lower-sodium marinara sauce 1/2 cup chopped fresh basil, divided 1/2 teaspoon kosher salt 1/4 teaspoon black pepper

Cook pasta per directions. Drain.
Heat olive oil in a large skillet over medium-high heat. Add pork, carrot, and garlic; sauté 4 minutes or until pork is done. Add wine; cook 1 minute. Add marinara, 1/4 cup basil, salt, and pepper; bring to a simmer. Pour sauce over pasta. Sprinkle with remaining 1/4 cup basil.