Toddler Veggie Packed Pasta Recipes

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VEGGIE-PACKED PASTA



Veggie-Packed Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

Kosher salt, to taste
12 ounces whole wheat penne pasta
3 tablespoons olive oil, divided
1 yellow onion, thinly sliced
3 cloves garlic, minced
1 bunch asparagus, cut into bite-size pieces
1 medium zucchini, cut into bite-size chunks
Black pepper, to taste
1/2 cup white wine
2 cups torn fresh kale
1 cup frozen peas
1/2 cup ricotta cheese
1/2 cup prepared pesto
1 cup seasoned breadcrumbs
1/4 cup grated Parmesan
1/2 teaspoon crushed red pepper flakes
Fresh parsley leaves, for serving

Steps:

  • Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
  • Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.
  • Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.
  • Transfer the pasta mixture to a 9-by-13-inch baking dish.
  • Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.
  • Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.
  • Remove and garnish with fresh parsley.

TODDLER VEGGIE PACKED PASTA



Toddler Veggie Packed Pasta image

If you have a picky toddler, you know how difficult lunch options can be! I decided to whip this up with what I had on hand. You could omit or add items as you please....I like the veggie/calcium combo! Alphabet pasta is also a good alternative for babies Store the leftovers for two days and serve as a side or meal!

Provided by missykett

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups mini farfalle pasta or 2 cups other small shell pasta
1 jar of prepared pasta sauce
1/4 cup low-fat cream cheese
1/4 cup shredded cheddar cheese
1 tablespoon olive oil
2 cups steam in the bag frozen mixed vegetables (cauliflower, broccoli and carrots)

Steps:

  • Boil pasta according to directions, I always boil it a minute longer for younger toddlers. Add pasta to serving dish and mix with olive oil and cheddar cheese.
  • Steam veggies according to directions.
  • Heat sauce according to directions.
  • In food processor or blender add veggies, sauce, and cream cheese. Blend well. Sauce will be thick.
  • Stir sauce in with pasta and serve.

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