Chop the zucchini, asparagus and leek into 1" pieces. Roughly chop the basil.
Fill one basket with the zucchini, asparagus and leek. Using the measuring bowl, fill the correlating heating tank to a level 3 with water.
Fill the grain insert with the pasta and water. Using the measuring bowl, fill the correlating heating tank to a level 3 with water.
Lock both bowls in place and turn babycook on.
Run steam cycle for both baskets.
Discard cooking juices and transfer the contents of the zucchini basket along with the basil and lemon juice into the blender and pulse in 3 second bursts until you reach your desired consistency.
Mix 1/2 of the vegetable puree with the cooked pasta and store the remaining puree for future use.
Sprinkle with parmesan and serve.
Instructions for Regular Cook Method
Chop the zucchini, asparagus and leek into 1" pieces. Roughly chop the basil.
In a medicum saucepan, bring 2" of water to a boil over medium heat. Place the zucchini, asparagus and leek into a steamer basket over the boiling water, cover, and cook for 15 minutes.
Meanwhile, cook pasta according to package directions.
Transfer the zucchini, asparagus and leek to a blender or food processor, add basil and lemon juice. Puree in short bursts until you reach your desired consistency.
Mix 1/2 of the vegetable puree with the cooked pasta and store the remaining puree for future use.
Sprinkle with parmesan and serve.
Notes
Yield: 12 ounces of chunky summer veggie pasta, 8 ounces extra chunky summer veggie sauce that can be stored in the fridge or freezer for future use. Storage: 3 days in fridge, 3 months in freezerAge: 6+ months for baby-led weaning or 9+ months for stage 3 baby food