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Bring a large pot of water to a boil. Add salt to taste, then cook the pasta 2-3 minutes short of the package instructions. Carefully ladle out ½ cup pasta water and set aside. Drain the pasta and set aside.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion, zucchini and carrot, sprinkle with ½ teaspoon salt, then cook until softened, about 3-5 minutes, stirring occasionally.
Turn the heat to medium high, add the remaining 1 tablespoon of olive oil, turkey, ¼ teaspoon salt and Italian seasoning. Break the turkey into small pieces, then cook until browned and cooked through, about 3-5 minutes.
Add the garlic and cook until fragrant, about 1 minute. Add the marinara sauce, stir, cover and bring to a strong simmer. Reduce to a low simmer and cook, covered, for 15 minutes, stirring occasionally.
Add the cream cheese, stirring until well incorporated. Add the drained pasta along with the pasta cooking water, stirring to combine. Simmer, uncovered, until the sauce thickens, about 3 minutes.
Serve sprinkled with parmesan cheese and fresh basil if desired.