Saturday, January 19, 2013

Pasta and Variations on a Theme

Most toddlers and children like pasta. My own son lived on ravioli for about 3 years, and now my daughter's twins eat pasta almost every day. It can be made with just butter, some Parmesan cheese melted on top or a light red sauce like marinara. The problem is, how do you balance the carbs with vegetables and protein. Enter,veggie pasta. Each 2-ounce serving provides a one half cup of vegetables and 7 grams of protein.The pasta typically has spinach, carrot, broccoli, and tomatoes in it. Cook it up and season with butter or margarine and serve as a finger food for toddlers. If you add slices of ripe sweet melon and a yogurt drink and you have a nutritious meal that your kids will eat. As children grow and their tastes become more sophisticated, you can add chunks of sauteed chicken or other lean meats. What they won't eat is Basil pesto. What a shame. Most adults love it. Below is my recipe for basil pesto. I serve it with sauteed chicken, caramelized onions, mushrooms, and sliced asparagus over farfalle.


Ingredients:
2 cups fresh basil, packed tightly
3 garlic cloves chopped
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/4 cup toasted pie nuts
1/4 cup chicken stock
2 tablespoons of apple cider vinegar
Salt and pepper to taste

Preparation:
Add all ingredients into your food processor and blend on on high for 1 or 2 minutes until creamy. Add to cooked pasta and toss until it is medium green in color. Add your cooked protein and vegetables and serve.                    
                  

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