Creamy tomato veggie pasta


Creamy tomato veggie pasta

By Naomi  ,   ,   , , , ,

May 14, 2015

Yummy, easy to make veggie pasta dish that is very forgiving--i.e., can play around with a lot of the ingredients. But you will always end up with a dish that your little one is sure to devour.

  • Yields: 2-3 servings


1/2 cup uncooked pasta noodles (your choice, regular or gluten free)

marinara sauce

1 TB butter

2 TB parmesan cheese

1/4 cup shredded cheese

1 cup roughly chopped green vegetables (e.g., spinach, broccoli, asparagus)

salt to taste


1Cook pasta according to package directions. Drain noodles but reserve a little bit of the cooking liquid.

2Place cooked pasta and reserved cooking liquid over medium heat, and stir in butter, vegetables, and enough marinara sauce to coat pasta. When it comes to a boil, lower heat and simmer for 10-15 minutes (covered). If only using spinach, you will only need to do this step for about 5 minutes.

3Stir in shredded cheese and parmesan .

4Add salt if desired.

5Transfer dish to blender and pulse to desired consistency (if using orzo, no need to pulse).


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