Mini Rotini with Carrots and Peas


  • 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
  • ½ cup Parmigiano-Reggiano cheese, grated

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,...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network