Kids are generally big fans of buttered pasta, so why not toss a few of their favorite veggies in to boost the nutritional value? This recipe comes to us from Diana K. Rice, RD, The Baby Steps Dietitian.
Cooking Tip of the Week: For every pound of pasta, you should add about a tablespoon of salt to the cooking water. Since this recipe calls for only half a pound of pasta (8 ounces) how much salt should you use?
Food for Thought: Did you know that vegetables can either be starchy or non-starchy? And what does starchy mean, anyway? Starch is a type of carbohydrate, which is the part of food that gives us energy! Some vegetables, like peas, carrots and corn have a lot of this kind of carbohydrate, so we call them starchy. They are generally a little sweet, making them popular with kids! Non-starchy vegetables like zucchini and tomatoes are great choices, too. They just have a little more water and fiber than starchy veggies.
Family Dinner Conversation Starter: What is your favorite vegetable? Why do you think you like it so much?
Adult: Set at least two quarts of water to boil in a large stockpot on the stove. Add about half a tablespoon of salt. Cook pasta according to package directions.
Together: Place butter and frozen vegetables in a microwave safe bowl. Microwave on high for 2-3 minutes, or until the butter has melted and the vegetables have thawed.
Adult: Carefully drain pasta,
Together: Toss cooked pasta with butter and vegetable mixture. Season with salt and pepper to taste.
Together: Divide the pasta mixture into four bowls.
Kid: Top each serving with Parmesan cheese.