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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

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  • 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
2
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!

SunnyDaysNora
1
7/22/2014

I subbed Barilla orecchiette for the rotini because I had it on hand- and I really loved how it turned out! I stuck to the spirit of the recipe, but I'd have to say that as-is the recipe is only mediocre and pretty bland (though the pasta itself was great). I ended up adding garlic powder, onion powder, red pepper flakes, a citrus/black pepper blend, and about a cup of Italian cheese blend to make it a little more melty. I also upped the basil. After the changes were made it was great!

BigShotsMom
1
7/21/2014

I went in a different direction with this because it just read like it needed something. I cooked the rotini in chicken broth, used frozen peas and carrots that I added to the rotini for the last 5 minutes. I had no leeks so I sauteed Vidalia onion, which I large diced, until golden. I served this at room temperature, dressed with really good EVO and white wine vinegar. I found this needed way more salt than I prefer to use and still needed something more to be really satisfying. I do like the idea so I'll play with it a bit more.