Cheesy Toddler Pasta with Veggies
This cheesy, toddler-friendly pasta comes together in the time it takes to cook pasta. It’s delicious enough that I’d happily eat it for dinner, too.
- Prep Time: 1 minute
- Cook Time: 10 minutes
- Total Time: 11 minutes
- Yield: 2 servings 1x
Scale
Ingredients
- 2 oz. ditalini or other pasta
- 2 T butter
- 4 oz. frozen mixed veg (or frozen peas, or fresh veg)
- 1 t rosemary
- 1/3 – 1/2 C ricotta
- Pasta water to thin
Instructions
- Put a small pot of water on to boil, and salt it.
- Weigh out your pasta (or just eyeball it — a standard bag is 16 oz., so you’re going for 1/8 of that), and put it in the boiling water. Cook as long as it says on the package (mine is 8-9 minutes, and really does take that entire time, despite being so small).
- Meanwhile, melt the butter in a small sauté pan over medium heat. Add the frozen veg and rosemary. Cook these over medium heat while the pasta cooks. If they start to brown too much, remove from the heat.
- Before draining the pasta, dip a cup into the pot to get some pasta water (or just drain the pasta over a bowl or measuring cup to catch the water).
- Drain the pasta, and put it in the pan with the veggies. Add the ricotta (1/3 C is probably enough, but 1/2 C makes it lusciously cheesy), and stir. You’ll likely want to thin it out with at least some pasta water — start small, maybe 2 T or so, and go from there. The goal is to have it saucy, but not too thin.
Notes
You can use any vegetable, or veggie mix, you want. Ditto the pasta — Francis just likes the small pasta because it’s already in kid-bite-sized pieces.