Tiny Pasta with Peas and Carrots

Tiny Pasta with Peas and Carrots

adapted from Weeknights with Giada© by Giada De Laurentiis

This is a  great side dish that is also kid friendly.

Makes 1 serving                                                                   4 WW pts / serving

1 oz. small soup shells or other small-shaped pasta, such as pastina or farfallini
Cooking spray
1/8 small onion, finely diced
8 tsp. diced, peeled carrots
2 Tbsp. Homemade chicken stock or canned broth
8 tsp. frozen petite peas, thawed
1 oz, cream cheese, at room temperature
Kosher salt and freshly ground black pepper
1/2 tsp. chopped fresh basil leaves

1. Bring a pot of salted water to a boil over high heat. 
2. Add the pasta and cook until al dente about 7 to 9 minutes. 
3. Drain, reserving about 1/4 cup of the pasta water.
4. In a small skillet coated with cooking spray, cook the onion, stirring occasionally until soft, about 7 minutes. 
5. Add the carrots and stock and bring to a boil; Reduce the heat to a simmer and cook for 5 minutes. 
6. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. 
7. Stir in the cooked pasta. 
8. Remove the pan from the heat and add the cheese. 
9. Stir until the mixture is incorporated and forms a sauce, adjusting the consistency with the reserved pasta liquid 1 Tbsp. at a time.
10. Season to taste with salt and pepper. 
11. Garnish with chopped basil prior to serving.

Enjoy!