Description
This Kid-Friendly Pasta Primavera recipe is perfect for busy parents. It’s a quick, easy, and nutritious meal designed to appeal to little palates, even picky eaters. Sneak in those veggies with this simple and delicious pasta dish.
Ingredients
Scale
- 1 pound pasta (penne, rotini, or farfalle work well for kids)
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 cups mixed vegetables (broccoli florets, carrots (thinly sliced or shredded), peas, bell peppers (diced small))
- 1/2 cup chicken or vegetable broth
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
- Optional: 1/4 cup heavy cream or milk for a creamier sauce
Instructions
- Cook pasta according to package directions. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet or pot over medium heat. Add finely diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Add mixed vegetables to the skillet. If using harder vegetables like carrots or broccoli, cook for 5-7 minutes until slightly tender-crisp. If using softer vegetables like peas and bell peppers, cook for 3-5 minutes.
- Pour in the chicken or vegetable broth. Bring to a simmer and cook for 2-3 minutes, allowing the vegetables to finish cooking and the flavors to meld.
- Stir in the cooked pasta and Parmesan cheese. If desired, add heavy cream or milk for a creamier sauce. Toss to combine, ensuring all ingredients are well coated.
- Season with salt and black pepper to taste. Remember, a little salt goes a long way for kids.
- Serve immediately, topped with extra Parmesan cheese if desired.
Notes
- For extra picky eaters, you can finely chop or even grate some of the vegetables (like carrots or zucchini) to blend into the sauce more seamlessly.
- My son, Leo, loves his pasta with a little extra cheese, so don’t be shy with the Parmesan!
- Mia prefers her broccoli florets on the smaller side, so I always make sure to cut them down.
- Feel free to customize the vegetables based on what your kids enjoy or what you have on hand. Zucchini, corn, or spinach are other great additions.
- You can make a larger batch and store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: Estimates vary by ingredients
- Sugar: Estimates vary by ingredients
- Sodium: Estimates vary by ingredients
- Fat: Estimates vary by ingredients
- Saturated Fat: Estimates vary by ingredients
- Unsaturated Fat: Estimates vary by ingredients
- Trans Fat: Estimates vary by ingredients
- Carbohydrates: Estimates vary by ingredients
- Fiber: Estimates vary by ingredients
- Protein: Estimates vary by ingredients
- Cholesterol: Estimates vary by ingredients