Authentic Italian Recipes from Italy




                   Can't find what you're looking for? Request a recipe and we'll post it for you!

                                        Never miss a recipe. Join our spam-free mailing list.




     Penne with Peas and Carrots Header

                      Penne with Peas and Carrots
   Mezzi Rigatoni with Peas and Carrots Photo
Category: Pasta
Servings: 4
Total time: 25 min
Level: Easy
Review/Rate this recipe

An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 3 tablespoons extra virgin olive oil

- 1/2 pound frozen peas

- 1/2 pound baby carrots

- 1 teaspoon garlic, chopped

- 1 pound penne pasta (rigatoni or bow ties can also be used)

- Parmigiano Reggiano cheese, shaved

- Salt and pepper


1.  In a large pot, prepare water for pasta according to the manufacturer's instructions.

2.  While the water for the pasta is heating, in a separate, large skillet add olive oil and garlic and heat gently over medium heat. Cook until garlic is lightly translucent.

3.  Add carrots and 1/3 cup of water to the skillet. Cook carrots until they just begin to become tender and then add the peas to the skillet. Cover the skillet with a lid and cook the vegetables until the peas are fully cooked and tender and the carrots are tender but not mushy (approximately 8 – 10 minutes). If, at any time during cooking, the water evaporates in the skillet add 1/4 cup of fresh water at a time as necessary.




4.  When the water for the pasta reaches a rolling boil, add the pasta to the water and cook according to the manufacturer's instructions.

5.  When the pasta is cooked, drain it and place it into a serving bowl.

6.  Remove the vegetable mixture from the heat and pour it over your pasta and mix thoroughly. Add salt and pepper to your taste.

7.  Serve immediately with shaved Parmigiano on top.


You can also add a drizzle of extra virgin olive oil to prevent the pasta from sticking together.