The
ABC's
of Cooking with
Lynn Fredericks
author of Cooking
Time Is Family Time
C is
for Carrot
Carrots
with Bow Tie Pasta
There's little that's culturally significant about this dish except that
it exemplifies the "sneak 'em in" philosophy for getting kids to eat
vegetables. I started off with just adding pasta and veggies and later, and
when this was a sure bet, did the herb taste tests until we settled on dill.
Although this pasta type and carrots cook essentially at the same rate, that
will not be true for all vegetables. So, you may wish to cook broccoli, snow
peas, sugar snaps, etc. separately, and then combine with pasta after both
are cooked.
Makes 4 servings
Ingredients:
- 8 ounces of bow tie pasta (farfalle)
- One 10- ounce package of pre-peeled baby carrots
- 3 sprigs fresh dill
- 2 tablespoons of unsalted butter
- Kosher salt and freshly ground black pepper
Equipment: scissors
1. Fill a large pot 2/3 full with water and set over high heat to boil. While
the water is heating, place the carrots and pasta in a plastic pitcher. When
the water boils, have the kids carefully transfer the pasta and carrots to
the pot, instructing them to pour slowly so they are not splashed by the hot
water. Stir occasionally with a wooden spoon, approximately 8 minutes.
2. When the pasta is done and slightly chewy but not hard or stiff, the
carrots will be done also. Drain into a colander--be sure the kids are at a
safe distance as even the steam will be very hot.
3. Let little ones snip the fresh dill, stems and all, into a small bowl with
scissors. Place the pasta and carrots back in the pot, melt the butter over
them and add the dill. Add salt and pepper to taste. Mix thoroughly with a
wooden spoon and serve immediately.
Cooking
with Kids Home
The ABC's of Cooking ::: Aa
|Bb
|Cc
|Dd
|Ee
|Ff
|Gg
|Hh
|Ii
|Jj
|Kk
|Ll
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