Rotini Skillet Supper
|Uncooked rotini||4 Ounce (1 Cup, Spiral Macaroni)|
|Olive oil/Oil||1 Tablespoon|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Pasta sauce||4 Cup (64 tbs) (Quick Type)|
|Frozen sweet peas||1 Cup (16 tbs) (From A 16 Ounce Package)|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can / 1/4 Cup)|
|Freshly grated parmesan cheese||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
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.