Best Fusilli With Sugar Snap Peas And Carrots Recipes

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CARROTS AND SUGAR SNAP PEAS



Carrots and Sugar Snap Peas image

I make this quick vegetable side to go alongside many dinner entrees. It is especially good with the Chicken Ponzu Over Rice recipe I have posted.

Provided by TasteTester

Categories     Vegetable

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

8 ounces fresh sugar snap peas
8 ounces fresh baby carrots
1 tablespoon butter
1/8 teaspoon garlic powder

Steps:

  • Soften the butter by cooking in microwave for up to 1/2 minute until soft enough to mix it with the garlic powder. Set aside.
  • Snip the ends of the peas, if needed. Set aside. Place carrots in microwave-safe bowl; cover and microwave on high for 5 minutes.
  • Stir in the sugar snap peas and the garlic butter. Cover and microwave on high 3-4 minutes or until tender. Stir and serve.

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

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.

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

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 :

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.

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

CREAMY FUSILLI WITH CARROTS, PEAS AND BREADCRUMBS



Creamy Fusilli with Carrots, Peas and Breadcrumbs image

This pasta has such a beautiful, creamy and crunchy texture, and a very rustic, earthy flavor. Even though it's full of carrots and peas, my friends used to beg my mom to make this dish when they came for dinner--even back in elementary school!

Provided by Danielle Sepsy

Categories     main-dish

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
3/4 cup seasoned breadcrumbs
1/2 cup finely chopped shallots
1 small clove garlic, minced
1 cup frozen peas, thawed
3/4 cup chicken stock or low-sodium chicken broth
1 1/4 cups finely grated carrots (see Cook's Note)
1/4 cup heavy cream
1/2 pound fusilli (see Cook's Note)
3 to 4 tablespoons minced mint leaves
Freshly grated Parmigiano-Reggiano, for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, heat 2 tablespoons of the olive oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring occasionally, until golden and crunchy, 5 to 7 minutes. Set the toasted breadcrumbs aside in a small bowl.
  • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until they are soft and translucent, 3 to 4 minutes.
  • Add the peas and chicken stock to the skillet and simmer until the stock is hot, 3 to 4 minutes. Stir in the carrots and continue to simmer until the carrots are tender, 5 to 7 minutes. Stir in the cream and season with salt and pepper. (This is a good time to boil your pasta.) Simmer until the reduces by one-fourth, about 5 minutes. Set the sauce aside; cover and keep warm while you cook the pasta.
  • Add the pasta to the boiling water and cook according to the package directions, stirring occasionally, until al dente. Drain and toss with the sauce, about half of the breadcrumbs and all of the mint.
  • Divide the pasta into bowls and top with a sprinkle of the remaining breadcrumbs and some Parmigiano-Reggiano.

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