You are here

Rotini Skillet Supper

fast.cook's picture
  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.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1159 Calories from Fat 380

% Daily Value*

Total Fat 44 g67.4%

Saturated Fat 5.7 g28.7%

Trans Fat 0 g

Cholesterol 13.2 mg4.4%

Sodium 2215.1 mg92.3%

Total Carbohydrates 169 g56.3%

Dietary Fiber 31.2 g124.9%

Sugars 39 g

Protein 31 g62.2%

Vitamin A 591.6% Vitamin C 89%

Calcium 32.3% Iron 43%

*Based on a 2000 Calorie diet

Rotini Skillet Supper Recipe