Easiest Pasta & Cheese With Vegetables

This recipe, from “The Baby Bistro Cookbook” author Joohee Muromcew, is a
great way to get small children to eat vegetables, and the easiest way to
make homemade macaroni and cheese — no grating, melting or stirring a
sauce.

2 cups hot cooked pasta, such as elbow macaroni
1/2 cup fresh ricotta cheese
1 tablespoon grated Parmesan cheese
1/2-1 cup cooked peas or finely chopped cooked broccoli
Diced ham, optional

While the pasta is still hot, mix in the ricotta and Parmesan cheeses. Add
the vegetables and ham, if using.

Makes about 2 1/2 cups. Serves five 1/2-cup child-size servings

PER SERVING: 115 calories, 6 g protein, 17 g carbohydrate, 3 g fat (2 g
saturated), 9 mg cholesterol, 68 mg sodium, 1 g fiber.

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