How to Make Mini Rotini with Carrots and Peas - A Step-by-Step Guide

If you're searching for a quick and easy pasta dish that's bursting with flavor and loaded with veggies, look no further than this Mini Rotini with Carrots and Peas recipe. This delightful, colorful dish is perfect for a weeknight meal or a side dish for a potluck or gathering.

One of the best things about this recipe is that it's incredibly versatile and adaptable. You can easily customize it to suit your taste preferences by adding other vegetables, such as broccoli, bell peppers, o...

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Ingredients

  • 1 box Barilla White Fiber Mini Rotini
  • 4 tablespoons extra-virgin olive oil
  • 2 medium leeks
  • 1 cup green peas
  • 3 carrots, diced
  • 4 leaves basil, chopped
  • 1 pinch Salt and black pepper to taste
  • ½ cup Parmigiano-Reggiano cheese, grated

Information

  • Servings: 6
  • Yield: 6 servings

  • Cut the leeks into thin slices, white part only.
  • In a skillet, heat olive oil over medium heat. Add leeks, carrots and green peas and cook until softened, approximately 7-8 minutes.
  • Meanwhile, cook pasta according to directions.
  • Drain pasta and toss with the vegetables in the skillet, add salt and black pepper to taste.
  • Stir in basil and cheese before serving.
  • Nutrition

    372 cal.

    • Total Fat: 12g
    • Saturated Fat: 3g
    • Cholesterol: 6mg
    • Sodium: 157mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 9g
    • Total Sugars: 4g
    • Protein: 12g
    • Vitamin C: 10mg
    • Calcium: 108mg
    • Iron: 1mg
    • Potassium: 198mg