Mini Rotini with Carrots and Peas

• 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

1. Cut the leeks into thin slices, white part only.
2. In a skillet, heat olive oil over medium heat.
3. Add leeks, carrots and green peas and cook until softened, approximately 7-8 minutes.
4. Meanwhile, cook pasta according to directions.
5. Drain pasta and toss with the vegetables in the skillet, add salt and black pepper to taste.
6. Stir in basil and cheese before serving.

barilla white fiber, extravirgin olive oil, leeks, green peas, carrots, basil, salt, cheese

Taken from allrecipes.com/recipe/mini-rotini-with-carrots-and-peas/ (may not work)