Rotini Skillet Supper Recipe
Ingredients
| Macaroni | 4 Ounce, uncooked | |
| Olive oil | 1 Tablespoon | |
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| 4 cups Quick Pasta Sauce | ||
| Frozen peas | 1 Cup (16 tbs) | |
| Ripe olives | 1 Can (10oz), drained | |
| Parmesan cheese | 1 Tablespoon, grated | |
| 1 tablespoon chopped fresh parsley, if desired | ||
Directions
Cook rotini to desired doneness as directed on package.
Drain; rinse with hot water.
Heat oil in large skillet over medium heat.
Add carrots; cook and stir 5 to 7 minutes or until carrots are tender.
Stir in pasta sauce, frozen peas and olives.
Reduce heat to low; simmer 5 to 8 minutes or until peas are tender.
Stir in cooked rotini; simmer an additional 1 to 2 minutes or until thoroughly heated.
Garnish with Parmesan cheese and parsley.
Drain; rinse with hot water.
Heat oil in large skillet over medium heat.
Add carrots; cook and stir 5 to 7 minutes or until carrots are tender.
Stir in pasta sauce, frozen peas and olives.
Reduce heat to low; simmer 5 to 8 minutes or until peas are tender.
Stir in cooked rotini; simmer an additional 1 to 2 minutes or until thoroughly heated.
Garnish with Parmesan cheese and parsley.
Chef
