Toddler Veggie Packed Pasta Recipes

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.

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.