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.
KEEMA (INDIAN SPICED GROUND VEAL AND BEEF WITH PEAS)
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, 5 minutes. Add the veal, beef, and salt and pepper to taste, and cook, stirring, until no longer pink. Add the garlic, tomatoes, gingerroot, Garam Masala, and chilies, and cook, stirring, for 5 minutes. Add the peas and continue to cook over moderate heat, stirring occasionally, for 10 minutes more, or until flavors blend. Stir in the lemon juice and cilantro and correct seasoning, adding more salt if necessary. Either transfer to a bowl and serve with warm rotis or tortillas or spoon Keema down center of bread and roll up like a burrito.
CHEESE TORTELLINI WITH PROSCIUTTO AND PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Cook tortellini according to package directions. Melt butter in skillet and cook garlic for 1 minute. Add Prosciutto and cook for 2 minutes. Add heavy cream and bring to a simmer. Cook until cream is reduced by half. Stir in 1/4 cup Parmesan and peas. Stir in reserved cooking liquid and tortellini and toss to coat.
MINI ROTINI WITH CARROTS AND PEAS
An easy, delicious pasta dinner made with kid-friendly vegetables made even healthier with Barilla White Fiber pasta.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 54.4 g, Cholesterol 5.9 mg, Fat 12.2 g, Fiber 8.5 g, Protein 11.7 g, SaturatedFat 2.5 g, Sodium 157.1 mg, Sugar 4 g
MINI ROTINI WITH CARROTS AND PEAS
An easy, delicious pasta dinner made with kid-friendly vegetables made even healthier with Barilla White Fiber pasta.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 54.4 g, Cholesterol 5.9 mg, Fat 12.2 g, Fiber 8.5 g, Protein 11.7 g, SaturatedFat 2.5 g, Sodium 157.1 mg, Sugar 4 g
PEAS AND CARROTS WITH MINT
If you're looking for an easy way to dress up ordinary peas and carrots, reach for this simple recipe. Fresh mint adds a refreshing subtle flavor that'll keep folks coming back for more.-Margie Snodgrass, Gig Harbor, Washington
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Place carrots in a saucepan with enough water to cover; bring to a boil. Reduce heat; cook, uncovered, for 4 minutes or until crisp-tender. Drain. Add remaining ingredients. Cook and stir for 3-4 minutes or until the peas are crisp-tender.
Nutrition Facts :
MINI ROTINI WITH CARROTS AND PEAS
An easy, delicious pasta dinner made with kid-friendly vegetables made even healthier with Barilla White Fiber pasta.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 54.4 g, Cholesterol 5.9 mg, Fat 12.2 g, Fiber 8.5 g, Protein 11.7 g, SaturatedFat 2.5 g, Sodium 157.1 mg, Sugar 4 g
MINI ROTINI WITH CARROTS AND PEAS
An easy, delicious pasta dinner made with kid-friendly vegetables made even healthier with Barilla White Fiber pasta.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 54.4 g, Cholesterol 5.9 mg, Fat 12.2 g, Fiber 8.5 g, Protein 11.7 g, SaturatedFat 2.5 g, Sodium 157.1 mg, Sugar 4 g
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