Pasta is a popular dish with many kids, so it’s also a great dish to choose to add some vegetables to. More often than not, your kid will barely notice the hidden veggies in this delicious dish, and if adults want a little more, you can always serve it alongside a fresh salad. Quick and easy, this recipe is a great option for a mid-week dinner, or take it with you for a weekend picnic lunch.
Ingredients (to serve 4):
- 2 zucchinis
- 2 cloves of garlic
- 1 white onion
- 2/3 cup of white beans
- 1 cup of water
- 2/3 cup of kale
- 1 vegetable stock cube
- 2 cups of dried pasta
- 1/2 cup of ricotta
- 1/4 cup of almonds
- 2 tablespoons of olive oil
- Salt and pepper
Instructions:
- Finely dice the onion and grate the zucchini.
- Heat the oil in a wide-based saucepan.
- Add the onion and zucchini, fry for 5-8 minutes.
- Add the sliced garlic.
- Tear the kale leaves from the stalks and add to the saucepan. Add a little water to stop the vegetables from sticking if needed.
- Add the beans, stock cube, and water. Simmer for 5-7 minutes.
- Add the pasta to the pan, topping up with more water if needed. Cook the pasta according to packet instructions.
- In a food processor, blitz the almonds and ricotta together. Stir this through the pasta and vegetables once they are cooked, then season with salt and pepper.