Ingredients
Scale
- 1/2 cup small pasta shapes (such as orzo or pastina)
- 1 small carrot, finely diced
- 1/4 cup peas (fresh or frozen)
- 1/4 cup zucchini, finely diced
- 1 tablespoon olive oil
- 1 cup low-sodium vegetable broth or water
- 1 tablespoon grated Parmesan cheese (optional)
Mama Lou always believed in the power of substitutions. If you don’t have zucchini, for example, you can replace it with a similar veggie like squash or even sweet potato, which adds a touch of sweetness that babies love.
Instructions
- Begin by gently heating the olive oil in a small saucepan over medium heat. Mama Lou always said the key to coaxing out the best flavors is to start slow and patient, like an artist with a blank canvas.
- Add the diced carrot and zucchini, sautéing them until they are soft, about 5 minutes. This step was always my favorite because the kitchen would fill with such a comforting aroma.
- Pour in the vegetable broth or water, and bring the mixture to a gentle boil.
- Add the pasta and peas, then reduce the heat to low. Cover the saucepan and let it simmer until the pasta is tender, about 10-12 minutes. Stir occasionally to ensure nothing sticks to the bottom.
- Once cooked, remove from heat and allow the mixture to cool slightly. Mash or blend as necessary to achieve the desired consistency for your baby.
- If you wish, sprinkle a touch of Parmesan cheese just before serving. Mama Lou would always say, “A little cheese makes everything better,” and for babies, it adds a familiar taste they might grow to love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
