Creamy Farfalle with Peas & Carrots | #WeekdaySupper

I’m taking part in this week’s Weekday Supper event which is a branch of the Sunday Supper group. Just because weekdays are busy as can be, is no reason to not have a nice family meal. I’m sharing this simple, and quick dish. It pretty much takes just the amount of time it takes to cook the pasta, as you prepare the rest while it is doing its thing. It is one of the few meals I make around here that is “meatless” – and the family loves it!

Farfalle with Peas & Carrots

 

To begin, start a pot of water for your farfalle pasta. You’ll cook the pasta while you make the rest. I used mini farfalle today, but any fairly small pasta will do.

Next, very finely dice or mince 1/3 cup of onion and dice three carrots fairly small, about the size of peas.

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In a large skillet, sauté the onions in a tablespoon of olive oil until tender and just beginning to get a little color..

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When the onions have a little color, add in the carrots and a cup of chicken broth. Allow these to simmer over medium low heat.

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When the carrots are almost done, toss in a cup or so of fresh or frozen peas – whatever you have on hand.

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When the peas are cooked, add in 4 ounces each of cream cheese and mascarpone cheese.

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Whisk these together until everything is melted, and toss in a half teaspoon each of salt & pepper and a teaspoon of oregano. Let it simmer for just a minute.

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Add in your cooked pasta.

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Stir this all together to coat it.

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Enjoy!

Farfalle with Peas & Carrots

 

weekday supper recipes

Our local schools started back up this week, and we started our own schooling 2 weeks ago. This time of year is extra busy it seems, so here are some other great dishes to make your weeknights delicious. Each recipe you see listed will be posted on the website the day listed. So for example, yesterday, The Weekend Gourmet shared Easy Cheesy-Chicken Enchiladas. And tomorrow you’ll find After Work Chicken Stir Fry posted on Doggie At The Dinner Table.

Monday: The Weekend Gourmet  – Easy Cheesy-Chicken Enchiladas
Tuesday: The Foodie Army Wife – Creamy Farfalle with Peas & Carrots
Wednesday: Doggie At The Dinner Table – After Work Chicken Stir Fry
Thursday: Daily Dish Recipes – Roasted Vegetable and Chicken Pesto Penne
Friday: Hezzi-D’s Books and Cooks - Baked Orange Chicken

Have a wonderful rest of your week!

Creamy Farfalle with Peas & Carrots | #WeekdaySupper

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

  • 1/3 c onion, minced
  • 2 Tb olive oil
  • 3 carrots
  • 1 c frozen or fresh peas
  • 1 box mini farfalle pasta
  • 1 c chicken broth
  • 4 oz cream cheese
  • 4 oz Mascarpone cheese
  • salt & pepper to taste
  • 1 tsp oregano

To begin, start a pot of water for your farfalle pasta. You’ll cook the pasta while you make the rest. I used mini farfalle today, but any fairly small pasta will do. Next, very finely dice or mince the onion and dice the carrots fairly small, about the size of peas. In a large skillet, sauté the onions in a tablespoon of olive oil until tender. When the onions have a little color, add in the carrots and the chicken broth. Allow these to simmer over medium low heat. When the carrots are almost done, toss in a cup or so of fresh or frozen peas – whatever you have on hand. When the peas are cooked, add in the cheeses. Whisk these together until everything is melted, and toss in the salt, pepper and oregano. Let it simmer for just a minute. Add in your cooked pasta. Stir this all together to coat it.

Enjoy!

Notes

Any leftovers make a great pasta salad the next day!. If it is a little dry, stir in a little milk and enjoy.

http://thefoodiearmywife.com/creamy-farfalle-with-peas-carrots-weekdaysupper/

Comments

  1. Christy says

    I have never heard of Mascarpone cheese. Is it normally found with all the cheese or by the cream cheese? If it can't be found is there an alternative cheese to use?

    • says

      Hi Christy! Mascarpone comes in a tub like sour cream or cottage cheese. It is very buttery and creamy and doesn\’t have the sharpness of cream cheese. Depending on the store, at some I see it by the cottage cheese, others I see it in the deli near the imported cheeses. It is creamy and mild. You could use all cream cheese, but it would have a little more tang and might be too heavy. If you can\’t find it anywhere, I would increase the cream cheese just a little – like maybe 5 or 6 ounces, and add a little milk to help spread the cheese over the pasta.

  2. Betsy says

    Hi, wanted to drop by and let you know that I made this dish for our dinner the other night. Had to make an adjustment as I didn't have mascarpone cheese. I just doubled the cream cheese instead. I also live in a VERY carnivorous household, so I thin sliced chicken breast, sauteed it and added it in after everything else was cooked. IT WAS DELICIOUS!!!! My kids, even the picky one, wanted seconds and told me I could make it again. Thanks for the great recipes.

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