You can see this pasta has veggies in it but what you can't see is the hidden protein punch this pasta has in it. Those noddles are chickpea noodles! Plus peas and carrots. So I'm considering this one a win. Plus, Emmy eats it and loves it! Win-win!
If you've read this blog at all lately, you'll know that Emmy is on a huge pasta kick! And I've been trying everything I can to keep changing up her dinner while still giving her food that she'll like and eat. This week I went with the pasta above. In true Sunday fashion, Kate helped me cook for Emmy and loved every minute of it!
Chickpea Veggie Pasta
Ingredients:
1 cup frozen peas and carrots (or however much you want)
1T milk
2T shredded cheese
Directions:
Cook pasta according to instructions. Near the end, throw in the frozen peas and carrots. Strain and return to pot. Add the milk and shredded cheese, stir. Season with salt and pepper.
XOXO
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