Mini Penne with Carrot Puree and Peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Box Piccolini Mini Penne1 Pound Carrot, Peeled, Sliced2 Cups Frozen Green Peas1 Cup Heavy Whipping Cream3 Tablespoons Parmesan Cheese, GratedTo Taste Black Pepper, Freshly Ground3 Tablespoons Extra Virgin Olive OilTo Taste Salt
BRING a large pot of water to a boil.
BOIL the carrots in a small pot until thoroughly cooked, 6-7 minutes or until tender; drain.
HEAT cream in a medium saucepan; bring to a boil and remove from heat.
PLACE half of the carrots and cream in a food processor; cover and process until smooth. Add salt and black pepper to taste.
COOK Piccoini Mini Penne according to the package directions, reserving 1-2 ladles of cooking water before draining.
RETURN carrot and cream mixture to sauce pan. Add peas and remaining carrot slices. Simmer over medium heat for 3 minutes.
DRAIN Mini Penne and toss with the sauce, add 1-2 ladles of cooking water as needed to thin the sauces.
STIR in olive oil and cheese before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user KHONNAH.
BOIL the carrots in a small pot until thoroughly cooked, 6-7 minutes or until tender; drain.
HEAT cream in a medium saucepan; bring to a boil and remove from heat.
PLACE half of the carrots and cream in a food processor; cover and process until smooth. Add salt and black pepper to taste.
COOK Piccoini Mini Penne according to the package directions, reserving 1-2 ladles of cooking water before draining.
RETURN carrot and cream mixture to sauce pan. Add peas and remaining carrot slices. Simmer over medium heat for 3 minutes.
DRAIN Mini Penne and toss with the sauce, add 1-2 ladles of cooking water as needed to thin the sauces.
STIR in olive oil and cheese before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user KHONNAH.
Nutritional Info Amount Per Serving
- Calories: 534.5
- Total Fat: 23.4 g
- Cholesterol: 54.3 mg
- Sodium: 121.0 mg
- Total Carbs: 70.9 g
- Dietary Fiber: 6.8 g
- Protein: 13.4 g
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