Featured recipe from Marilu’s table * Pasta primavera
Family-friendly pasta topped with a few vegetables is perfect for a lighter summer meal.
If your kids are young, chop the veggies in smaller pieces. Kids don’t like to eat veggies that fill their mouths – they like small bites. It’s a small thing that makes a big difference when feeding your children.
Remember, you can always add chopped greens when cooking the vegetables, to add more nutrients (and build on the “there’s green stuff in everything, so it’s never weird” plan).
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Pasta Primavera
Blue * Serves 4
1-1/2 cups vegetable stock (try Imagine Foods’ vegetable broth)
2 sprigs fresh thyme
pinch of salt
1/2 cup peeled and diced organic carrots
1/2 cup organic cauliflower florets
1 cup organic broccoli florets
1/2 cup finely chopped organic greens (kale, chard, spinach), optional
1/2 cup organic frozen peas
1 pound penne pasta
2 Tablespoons olive oil
1 cup soy parmesan cheese (or try The Vegetarian Express Parma Zaan Sprinkles (soy-free))
Bring a large pot of water to a boil. Meanwhile, in a medium skillet, bring 1 cup of the stock to a boil. Add the thyme and salt. Add the carrots, cauliflower, and broccoli (and chopped greens, if using). Cook about 6-7 minutes. Add the peas and cook until all the veggies are tender, about 2-3 more minutes. Turn off the heat.
Salt the boiling water and cook the pasta according to the directions on the package. When the pasta is just about done, reheat the vegetables over medium heat, stirring in the olive oil. Cook about 1 minute. Add the remaining 1/2 cup stock. Drain the pasta and toss with the vegetables. Top with the soy parmesan and serve with a tossed green salad.
