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.
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!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


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

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y'all!

Shrimp and Fettuccine
Baked Spaghetti
Chicken Bolognese

Posted by on June 2, 2009
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed