mini rotini with carrots and peas

Ingredients

• Servings: 6
• 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
• salt and black pepper to taste
• 1/2 cup parmigiano-reggiano cheese, grated

Recipe

• 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.