Get the recipe: Easy-Peasy 5 Veggie Baby Pasta (for kids, too!)
This reader-favorite Veggie Baby Pasta is packed with 5 veggies, comes together in under 15 minutes, and is loved by babies, toddlers, and adults alike. The secret to keeping it simple? Frozen veggies are cooked right in the pasta water and an easy basil dressing made with pantry staples.
Ingredients
- 1 cup pasta of choice
- 1 cup mix of chopped vegetables, fresh or frozen
- 2 tablespoons olive oil
- 2 teaspoons dried basil
- 1/2 teaspoon garlic powder
- 2 tablespoons parmesan (optional)
Instructions
- Fill a medium saucepan 3/4 full of water, and bring to a boil. Cook pasta according to package. If using fresh vegetables, add them to the pasta water when you have 2 minutes left on the timer. If using frozen vegetables, add them to the pasta water when you have 4 minutes left on the timer. For baby, make sure the veggies are fork-tender before you strain them.
- Meanwhile, in a small bowl, stir together the olive oil, garlic powder, dried basil, and 1 tbsp parmesan (if using). Set aside.
- Drain the pasta and vegetables.
- In the same saucepan, add the cooked pasta, vegetables, and olive oil mixture. Toss to combine. Spoon the pasta into a bowl or plate and sprinkle with a little parmesan before serving.
Notes
Age: 9+ months
Storage: store in an air-tight container in the fridge for up to 5 days. Can be served warmed in the microwave or cold.
Veggie Suggestion: you can use almost any veggies you have on hand for this dish - broccoli, cauliflower, peas, squash, corn, green beans, asparagus, mushrooms, peppers, carrots, sweet potato, etc. The key is to chop the veggies into small pieces so they cook quickly and are easy for your baby to pick up and eat. If serving to a baby, just make sure veggies are chopped in an age-appropriate way (either small pieces or long 2-3" stripes).
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