Warm Tortellini and Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 (9-ounce) package fresh three-cheese tortellini |
cooking spray |
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 |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 tablespoons cooking liquid.
2. 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.
3. Combine reserved 2 tablespoons cooking liquid, pesto, and salt in a small bowl. Drizzle over pasta mixture, tossing gently to coat. Sprinkle with cheese.
4. Young Chefs can:
5. Measure thinly sliced zucchini
6. Sprinkle cheese
7. Older Chefs can:
8. Help sauté zucchini with adult supervision
9. Pour pesto mixture over pasta mixture
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