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Mini Rotini with Carrots and Peas

Mini Rotini with Carrots and Peas



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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



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

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  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Ash Bhat

Ash Bhat


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

Judy in Delaware

Judy in Delaware


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!




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!

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