Mini Rotini With Carrots And Peas Recipes

ROTINI PASTA SALAD

Steps:

• Cook the pasta per package directions. Drain pasta and run under cold water, then place pasta in a large bowl.
• While the pasta is cooking prep the remaining ingredients. When it is done, mix in the cheese, peppers, tomatoes, onion, pepperoni, and basil.
• Pour the dressing over the salad and toss to coat.
• Serve immediately or chill, then toss before serving. Enjoy!

ROASTED CARROTS AND PEAS

Steps:

• Preheat a rimmed baking sheet in a 450 degrees F oven. Quarter 1 1/2 pounds carrots lengthwise and toss with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon each ground coriander and ground ginger, and salt to taste. Spread on the hot baking sheet and roast 20 minutes; stir in 1 cup thawed frozen peas and roast 4 more minutes. Toss with chopped parsley and lime juice.

MINI ROTINI WITH CARROTS AND PEAS

Steps:

• 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.

MINI ROTINI WITH CARROTS AND PEAS

Steps:

• 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.