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Mini Rotini with Carrots and Peas

Mini Rotini with Carrots and Peas

Barilla

An easy, delicious pasta dinner made with kid-friendly vegetables made even healthier with Barilla White Fiber pasta.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 54.4g
  • 18%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

Directions

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

Debbie Nolen Woods
0
9/30/2014

When the hubby's out of town I like to make something quick and easy that I know my 5 and 7 yr olds will eat with minimal complaints. This was a hit! I'm not a huge fan of peas myself, but they really work in this dish. Surprisingly, I actually had leeks on hand, so I pretty much followed the recipe except that I used Barilla PLUS elbows and I added garlic salt instead of regular salt and pepper (per another reviewer). Yea! Quick and easy, this will definitely go in our rotation!

Ash Bhat
0
8/16/2014

Loved this recipe.... The kids enjoyed it too.

Judy in Delaware
0
7/29/2014

Very good. We both enjoyed it. I caramelized the leeks just to add more flavor. There are only two of us, and because we love vegetables, I kept all the ingredients the same except halved the pasta. It was just right for us. I'll definitely be making this one again!