Mini Rotini with Carrots and Peas Recipe -
Mini Rotini with Carrots and Peas Recipe

Mini Rotini with Carrots and Peas

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  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 More Reviews

Most Helpful Positive Review
Sep 30, 2014

When the hubby's out of town I like to make something quick and easy that I know my 5 and 7 yr olds will eat with minimal complaints. This was a hit! I'm not a huge fan of peas myself, but they really work in this dish. Surprisingly, I actually had leeks on hand, so I pretty much followed the recipe except that I used Barilla PLUS elbows and I added garlic salt instead of regular salt and pepper (per another reviewer). Yea! Quick and easy, this will definitely go in our rotation!

Most Helpful Critical Review
Jul 22, 2014

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!


8 Ratings

Jul 21, 2014

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.

Jul 21, 2014

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.

Jun 01, 2014

Can't quit figure this one out. I always have Barilla pastas on hand. This was lacking in the flavor department. I'm not quite sure what to add to give it the flavor it needs but I'll work on it.

Aug 16, 2014

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

Jul 29, 2014

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!

Jun 01, 2014

We needed a quick lunch before an impromptu trip to the zoo. This was so simple, fast, and tasty! I did not have any leeks on hand, so I used 2 cloves of fresh, shaved garlic. I also swapped out 2 Tbsp of the olive oil for 2 Tbsp of organic coconut oil and I also exchanged the salt for coarse ground garlic salt. Finally, I topped it all with freshly cracked black pepper and shredded Parmesan cheese. Quick, delicious, and a hit with all four of my kids!


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  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 54.4 g
  • 18%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 8.5 g
  • 34%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 222 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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