Mini Rotini with Carrots and Peas
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- Level: Easy
- Total: 20 min
- Cook: 20 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 391
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 9 g
- Sugar
- 5 g
- Protein
- 13 g
- Cholesterol
- 8 mg
- Sodium
- 387 mg
- Level: Easy
- Total: 20 min
- Cook: 20 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 391
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 9 g
- Sugar
- 5 g
- Protein
- 13 g
- Cholesterol
- 8 mg
- Sodium
- 387 mg
Ingredients
Directions
- Transform peas and carrots into something special with the simple addition of leeks.
- Cut the leeks into thin slices, white part only.
- In a skillet, heat olive oil over medium heat. Add leeks, carrots and green peas and cook until softened, approximately 7-8 minutes.
- Meanwhile, cook pasta according to directions.
- Drain pasta and toss with the vegetables in the skillet, add salt and black pepper to taste.
- Stir in basil and cheese before serving.
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