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Chunky Summer Veggie Pasta

This Chunky Summer Veggie Pasta for Baby and Toddler combines all the flavorful tastes of summer into one bite-size dish!
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: Baby Food
Servings: 12 ounces
Author: Michele Olivier

Ingredients

  • 1/2 small zucchini
  • 6 asparagus spears
  • 1 leek white and light green parts only
  • 8-10 basil leaves
  • 1/2 lemon, juiced
  • 1/4 cup + 2 tbsp small shaped pasta
  • 1/2 cup + 3 tbsp water
  • sprinkle of parmesan, optional

Instructions

Instructions using Beaba's Babycook Pro

  • 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 freezer
Age: 6+ months for baby-led weaning or 9+ months for stage 3 baby food