Fusilli With Sugar Snap Peas And Carrots Recipes

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PASTA PRIMAVERA



Pasta Primavera image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 12

Kosher salt
12 ounces fusilli or other corkscrew pasta
1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)
2 carrots, shredded
1 yellow bell pepper, cut into thin strips
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
1/4 to 1/2 teaspoon red pepper flakes
1/2 cup roughly chopped fresh mint
1/2 cup grated parmesan cheese
4 ounces goat cheese, crumbled

Steps:

  • Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
  • Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

CARROTS WITH SUGAR SNAP PEAS



Carrots with Sugar Snap Peas image

With a mild hint of cumin, these veggies from Linda Foreman of Locust Grove, Oklahoma can go with just about any dish. And because they're so colorful, they'll perk up any plate!

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1 package (16 ounces) frozen sliced carrots, thawed and patted dry
3 tablespoons butter
1/4 cup chicken broth
3 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh sugar snap peas
1 teaspoon cumin seeds, toasted or 1/4 teaspoon ground cumin

Steps:

  • In a large skillet, saute carrots in butter for 2 minutes. Add the broth, sugar, salt and pepper. Cover and cook for 2-5 minutes or until carrots are crisp-tender. , Add peas and cumin. Cook and stir 3-4 minutes longer or until peas are crisp-tender.

Nutrition Facts :

PASTA PRIMAVERA



Pasta Primavera image

Nice meal for any Night of the Week!

Provided by Tamara VASTINE @vkrazycatt2001

Categories     Pasta

Number Of Ingredients 12

- kosher salt
12 ounce(s) fusilli or other corkscrew pasta
1/2 pound(s) sugar snap peas, halved lengthwise, or broccoli florets (or a combination)
2 - carrots, shredded
1 medium yellow bell pepper, cut into thin strips
1/4 cup(s) extra-virgin olive oil, plus more for drizzling
4 clove(s) garlic, thinly sliced
1 package(s) cherry tomatoes, halved
1/4 teaspoon(s) red pepper flakes
1/2 cup(s) roughly chopped fresh mint
1/2 cup(s) grated parmesan cheese
6 ounce(s) goat cheese (crumbled)

Steps:

  • Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
  • Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil. Per serving: Calories 638; Fat 27 g (Saturated 10 g); Cholesterol 33 mg; Sodium 841 mg; Carbohydrate 77 g; Fiber 7 g; Protein 24 g

CARROTS WITH SUGAR SNAP PEAS



Carrots With Sugar Snap Peas image

Make and share this Carrots With Sugar Snap Peas recipe from Food.com.

Provided by bmcnichol

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 (16 ounce) package sliced frozen carrots, thawed and patted dry
3 tablespoons butter
1/4 cup chicken broth
3 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lb fresh sugar snap pea
1/4 teaspoon ground cumin

Steps:

  • In a large skillet, saute carrots in butter for 2 minutes.
  • Add the broth, sugar, salt and pepper.
  • Cover and cook for 2-5 minutes or until carrots are crisp-tender.
  • Add peas and cumin.
  • Cook and stir 3-4 minutes longer or until peas are crisp-tender.

Nutrition Facts : Calories 176.9, Fat 9.4, SaturatedFat 5.6, Cholesterol 22.9, Sodium 332.5, Carbohydrate 23.1, Fiber 5.6, Sugar 15.8, Protein 2.4

GREEN SUGAR SNAP PEAS AND CARROTS WITH FRESH MINT



Green Sugar Snap Peas and Carrots With Fresh Mint image

Provided by Pierre Franey

Categories     easy, quick, one pot, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

1/2 pound Sugar Snap peas
4 carrots, about 1/2 pound
3 tablespoons butter
3 tablespoons finely chopped fresh mint
Salt and freshly ground pepper to taste

Steps:

  • Trim off and discard the tips of the peas.
  • Scrape and trim the carrots. Cut the carrots into 1 1/2-inch lengths. Cut the pieces lengthwise into 1/4-inch slices (batons) about 1/4 inch wide. There should be about 1 1/2 cups.
  • Bring enough water to a boil in a saucepan to cover the peas and carrots when added. Add the vegetables and cook about 4 minutes, or until they are crisp tender. Drain immediately.
  • Return the peas and carrots to the saucepan. Add the butter, mint, salt and pepper. Stir and blend well. Serve immediately.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 299 milligrams, Sugar 5 grams, TransFat 0 grams

ORANGE-GLAZED CARROTS AND SUGAR SNAP PEAS



Orange-Glazed Carrots and Sugar Snap Peas image

From Betty's Soul Food Collection... File this one under "24-carat side dishes"-with carrots and sugar snap peas glazed in a sweet orange marmalade-prepared in only 15 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 6

2 cups ready-to-eat baby-cut carrots
1 cup frozen sugar snap peas
3 tablespoons orange marmalade
1/2 teaspoon seasoned salt
1/4 teaspoon ground ginger
Dash pepper

Steps:

  • In 2-quart saucepan, heat 1 cup water to boiling. Add carrots; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, adding sugar snap peas during last 5 minutes of cooking, until carrots are tender. Drain; return to saucepan.
  • Stir in marmalade, seasoned salt, ginger and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.

Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 9 g, TransFat 0 g

SUGAR SNAP PEA AND CARROT SAUTE



Sugar Snap Pea and Carrot Saute image

Make and share this Sugar Snap Pea and Carrot Saute recipe from Food.com.

Provided by pedspeech

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups sugar snap peas
1 cup diagonally cut carrot
1 tablespoon low sodium soy sauce
1 teaspoon rice vinegar
1 teaspoon dark sesame oil

Steps:

  • Heat a large nonstick skillet over medium-high heat.
  • Coat pan with cooking spray.
  • Add sugar snap peas and carrot, saute 3 minutes or until crisp-tender.
  • Remove from heat, stir in remaining ingredients.

QUICK-BRAISED FRESH CARROTS AND SUGAR SNAP PEAS



Quick-Braised Fresh Carrots and Sugar Snap Peas image

This seasonal veggie side dish with carrots and sugar snap peas is flavorful and perfect for spring cooking.

Provided by Laurel Randolph

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons unsalted butter
Kosher salt, to taste
1 pound small, fresh carrots, scrubbed and tops removed
1/2 cup chicken broth, or vegetable broth
3 cloves garlic, minced
3/4 pound fresh sugar snap peas
1 tablespoon fresh parsley, packed, chopped
2 teaspoons extra-virgin olive oil, optional

Steps:

  • Heat butter in a large skillet over medium-high heat. Once the butter melts and the pan is hot, add carrots and toss well. Spread the carrots out into a single layer and season with salt.
  • Add broth and cover, reducing heat to a low simmer. Cook for 5 to 6 minutes, depending on the thickness of your carrots.
  • Uncover and add garlic and snap peas on top of carrots. Cover and cook for 2 more minutes.
  • Uncover and turn up the heat to medium-high. Cook until all of the liquid cooks off and season again with salt to taste.
  • Remove from heat and top with fresh parsley and a drizzle of olive oil (if using).
  • Serve and enjoy!

Nutrition Facts : Calories 152 kcal, Carbohydrate 16 g, Cholesterol 16 mg, Fiber 6 g, Protein 4 g, SaturatedFat 4 g, Sodium 265 mg, Sugar 7 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g

FUSILLI WITH CARROTS, PEAS, AND MINT



Fusilli with Carrots, Peas, and Mint image

Categories     Food Processor     Pasta     Quick & Easy     Mint     Pea     Carrot     Gourmet

Yield Serves 2

Number Of Ingredients 9

3/4 cup fresh bread crumbs
2 tablespoons olive oil
1/2 cup finely chopped shallot
1 cup cooked fresh or thawed frozen peas
3/4 cup chicken broth
1 1/4 cups coarsely grated (preferably in a food processor) carrots
1/4 cup heavy cream
1/2 pound fusilli (twisted spaghetti) or fettuccine
1/4 cup minced fresh mint leaves

Steps:

  • In a skillet cook the bread crumbs in 1 tablespoon of the oil over moderate heat, stirring, until they are golden and crisp and transfer them to a small bowl. In the skillet cook the shallot in the remaining 1 tablespoon oil over moderately low heat, stirring, until it is softened, add the peas and the broth, and simmer the mixture, stirring, for 3 minutes. Stir in the carrots, simmer the mixture, for 2 minutes, or until the carrots are just tender, and stir in the cream and salt and pepper to taste. Simmer the mixture until the liquid is reduced by about one fourth, remove the sauce from the heat, and keep it warm. In a kettle of boiling salted water cook the fusilli until it is al dente, drain it well, and in a bowl toss it with the sauce, half of the bread crumbs, and the mint. Divide the fusilli between 2 soup bowls and top it with the remaining bread crumbs.

BUTTERED SNAP PEAS AND CARROTS



Buttered Snap Peas and Carrots image

Serve this colorful side with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

2 pounds baby carrots, tops trimmed
1 1/2 pounds snap peas
2 tablespoons unsalted butter
Coarse salt and ground pepper
2 tablespoons chopped fresh chives

Steps:

  • In a large straight-sided skillet, bring 1/2 cup water to a simmer over medium. Add carrots, cover, and cook 3 minutes. Add snap peas, cover, and cook until vegetables are crisp-tender, about 4 minutes. Add butter and cook, stirring, until butter melts and coats vegetables. Season with salt and pepper. To serve, sprinkle with chives.

Nutrition Facts : Calories 105 g, Fat 3 g, Fiber 5 g, Protein 3 g, SaturatedFat 2 g

FUSILLI WITH SUGAR SNAP PEAS AND CARROTS



FUSILLI WITH SUGAR SNAP PEAS AND CARROTS image

Categories     Pasta     Side

Yield 9 servings

Number Of Ingredients 17

1 lb sugar peas, ends trimmed
1 lbs carrots, peeled thinly sliced on diagonal
24 oz fusilli
2 cups sweep & spicy sauce
1 cups chopped cilantro
Sauce
2 1/4 cups unsweetened coconut milk
1 3/4 cups dry white wine
1 1/4 cups orange juice
3/4 cup soy sauce
3/4 cup honey
3/4 cup chopped mint
3/4 cup finely chopped green onions
1/2 cup plus 1 tbsp sesame oil
1/2 cup plus 1 tbsp chopped ginger
1/2 cup chili garlic sauce
1/4 cup chopped garlic

Steps:

  • Combine all sauce ingredients in a heavy large pot. Bring to a boil over medium high heat. Reduce heat to medium low and simmer until sauce thickens and is reduced to 3 cups, stirring occasionaly, about 2 hours. Season with salt and pepper. Cool and keep chilled. Bring large pot of water to boil. Add peas; cook until just crisp tender, about 3 minutes. Remove peas, cool and drain. Add carrots to pot and oook until crisp tender, about 3 minutes. Remove and drain. Cook pasta in same bot until tender but firm. Rinse with cold water. Chill pasta and vegatables. Toss with sauce before serving.

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