Despite its green color, pesto is a food many kids like when it's mixed with pasta. Pasta salads tossed with pesto also keep well in lunch bags. For younger kids, try substituting a whole-grain rotini or macaroni that's easier to eat.
1 (9-ounce) package fresh three-cheese tortellini
1 teaspoon bottled minced garlic
2 small zucchini, halved lengthwise and thinly sliced (about 2 cups)
1 cup chopped plum tomato
1 1/2 tablespoons commercial pesto
1/8 teaspoon salt
2 tablespoons preshredded fresh Parmesan cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 tablespoons cooking liquid.
While pasta cooks, heat a large nonstick skillet over medium-high heat. Heavily coat pan with cooking spray. Add garlic and zucchini; sauté 5 minutes or until zucchini is tender. Remove pan from heat; add pasta and tomato to zucchini mixture, tossing gently.
Combine reserved 2 tablespoons cooking liquid, pesto, and salt in a small bowl. Drizzle over pasta mixture, tossing gently to coat. Sprinkle with cheese.
Young Chefs can:
Measure thinly sliced zucchini
Older Chefs can:
Help sauté zucchini with adult supervision
Pour pesto mixture over pasta mixture
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