Buttered Pasta with Veggies

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.

Serves 4

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?

Ingredients:

• 8 oz. dry pasta (shape of choice)
• 1 cup frozen mixed vegetables
• 4 tbsp. unsalted butter
• Salt and pepper to taste
• Parmesan cheese, to serve

Directions:

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.