Tuesday, June 2, 2009

Giada's Pasta with Carrots and Peas

A simple pasta dish with carrots and peas and a light tomato sauce made with tomato paste.

Giada's Pasta with Carrots and Peas

This is a meatless dish that I watched Giada de Laurentiis make one day on the Food Network channel. She used linguine, but I didn't have any in the pantry, so I used a combination of Barilla Plus and regular spaghetti pasta.

I was actually surprised to find that it made a very good sauce using no tomatoes - only tomato paste - in fact, that's exactly why I wanted to give it a try. And ya know, it worked! Tomato paste, a few standard seasonings, and pasta water ... so simple. It's a light and perfect for summer dish when you don't want a heavy meal to weigh you down. Don't forget to reserve some of the pasta water - you'll need it! Enjoy.

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Recipe: Giada's Pasta with Carrots and Peas

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 15 min | Yield: About 4 to 6 servings

Ingredients
  • 1 pound of linguine or spaghetti pasta
  • 3 tablespoons of extra virgin olive oil
  • 1/2 of a large onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, diced
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 (6 ounce) can of tomato paste
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • Palmful of dried parsley
  • 1 cup of frozen peas, thawed
  • 1/2 cup grated Parmesan cheese
Instructions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook to al dente. Reserve at least 3 cups of the pasta water when you drain it.

Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the onion, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to blend in the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the Italian seasoning, basil and parsley.

Gently fold in the cooked and drained pasta and the peas; add the Parmesan, and any of the additional pasta water as needed. Transfer to a platter and serve immediately.

Source: http://deepsouthdish.com

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Posted by on June 2, 2009
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6 comments:

  1. Mary, this looks really good. I think I'll make this for lunch today.

    ReplyDelete
  2. I'LL HAVE TO TRY THIS. I LOVE HER RECIPES.

    ReplyDelete
  3. Now why didn't I think of using tomato paste instead of tomato sauce! this sounds really good, I'm going to give it a try.

    ReplyDelete
  4. What size tomato paste can do you use? The tiny can or regular can? I usually keep both on hand.

    Sounds terrific! Can't wait to try it. You could use all kinds of veges out of the garden with this.

    ReplyDelete
  5. The 6 ounce can of tomato paste - sorry about that!

    ReplyDelete

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