Vegetarian

Mini Penne with Carrot Puree and Peas is for Lunch.

Mini Penne with Carrot Puree and Peas takes 15 minutes to prepare.

Mini Penne with Carrot Puree and Peas takes 30 minutes to cook.

Mini Penne with Carrot Puree and Peas makes 6 servings.

The ingredients for Mini Penne with Carrot Puree and Peas are:

1 Box Piccolini Mini Penne
1 Pound Carrot, Peeled, Sliced
2 Cups Frozen Green Peas
1 Cup Heavy Whipping Cream
3 Tablespoons Parmesan Cheese, Grated
To Taste Black Pepper, Freshly Ground
3 Tablespoons Extra Virgin Olive Oil
To Taste Salt

Here is how you make Mini Penne with Carrot Puree and Peas:

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: 6Recipe submitted by SparkPeople user KHONNAH.

The nutritional information for Mini Penne with Carrot Puree and Peas is:

• Servings Per Recipe: 6
• 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

Mini Penne with Carrot Puree and Peas is Italian cuisine.

The dietary needs meet for Mini Penne with Carrot Puree and Peas is Vegetarian