Mini Rotini with Carrots and Peas

Mini Rotini with Carrots and Peas

5 Reviews 4 Pics
Recipe by  Barilla

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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 (5)

Rate This Recipe
SunnyDaysNora
0

SunnyDaysNora

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
0

BigShotsMom

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.

Dog lover
0

Dog lover

I thought this was very good. I didn't have leeks, so I used red onion and added red pepper flakes. Kids would love this too.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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