Cooking for my boys (husband included) is my favorite thing in life. So it's no surprise that I make elaborate meals 4-5 nights a week for both man and baby.
Last night I took out my trusty cookbook, The Baby and Toddler Cookbook and made Cheesy Pasta Wheels that ended up being part of the adult dinner as well. Like any quality kid-friendly recipe, it was simple to make and is versatile since you can use whatever vegetables your kids will eat. I used Jack and Wyatt's favorites: summer squash, zucchini, and broccoli and it was a success (which isn't always the case).
Here's the cookbook (sold at Williams-Sonoma)
And here's the recipe:
Cheesy Pasta Wheels
1 cup dried wheel-shaped pasta or macaroni
1 cup chopped broccoli florets (or veggie of your choice, cut into bite-size pieces)
3 tbsp heavy cream (I used whole milk)
1 tbsp unsalted butter
1/2 cup grated parmesan cheese
Bring a saucepan three-fourths full of lightly salted water to a boil. Add the pasta and cook for 8 minutes, then add the broccoli to the pasta, stir and continue to cook until both the pasta and broccoli are tender but not mushy, 2-3 minutes longer. Drain well in colander, shaking out excess water.
Leave the pasta and vegetables to drain in the colander and return to the saucepan to the stove. Add the cream and butter to the saucepan and simmer over medium heat until the butter is melted and the cream is bubbling. Remove from heat and stir in the cheese. Return the pasta and vegetables to the pan and stir gently to mix well. Let cool slightly before servings.
Refrigerate in an airtight container for up to 2 days.
Other veggie ideas: asparagus, peas, or cauliflower.
PC: My Baby Bites