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 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!

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

  • 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

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


  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.

  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.

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

  6. wounder if it would be good if you add cream or mushroom soup??

  7. Mary, This was one of my favorites during Lent. Growing up, however, it was my nemesis. Mom didn’t really know how to cook anything Italian. She’d float this in a stick, or more, of butter. I don’t eat butter, margarine or anything like it. I’ll either get sick or suffer from anaphylaxis. Our other choices were salmon and peas on toast, oooof! Or Filet of sole; which were more like Keds or Nikes. Now you know why I started to learn how to cook at the age of 4.
    God bless.

    1. Oh goodness, I don't know if I could live without a little butter! LOL, bless you. I was lucky I guess. Mama was a fantastic cook!


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