Description
A creamy veggie-filled pasta perfect on its own as a main dish or as a side dish or topped with a protein of your choice.
Ingredients
- 8 ounces, weight Bowtie Pasta
- 1 cup Pasta Cooking Water
- 1 Tablespoon Butter
- 1-½ cup Cubed Fresh Carrots
- 1 Tablespoon Minced Garlic
- 1-½ cup Frozen Green Peas
- 1 teaspoon Dried Oregano
- Salt And Pepper, to taste
- 1 jar (24 Oz Size) Alfredo Sauce (I Used Light Just To Make It A Little Healthier)
- 2 Tablespoons Fresh Minced Basil
- Grated Parmesan Cheese, Optional For Garnish
Preparation
Cook your pasta according to package instructions then drain it but reserve 1 cup of the pasta water before you do. Set pasta and water aside.
Heat a large skillet over medium high heat with the butter. Melt your butter and then toss in your cubed carrots. Cover skillet and let the carrots sauté for 4-5 minutes until your carrots become tender (if you don’t have a lid for your biggest skillet a quick fix is to use a cookie sheet).
Once your carrots are tender toss in your garlic and frozen peas. Continue to cook this mixture until your peas are heated through. Next stir in your dried spices, Alfredo sauce and basil. Allow this mixture to cook until your Alfredo sauce is nice and hot.
To finish off the dish toss in your cooked pasta and use the pasta water to thin the sauce to the consistence of your choice.
I topped mine with some Parmesan cheese but it would also be delicious topped with some chicken or shrimp.
My inspiration for this recipe came from The Pioneer Woman’s Peas and Carrots recipe.
