I’ve partnered with Skinner® for this post, all thoughts and opinions are my own.
Now that Ian is six months old I am excited to start feeding him whole foods. Unlike with my older two, I’ve decided to skip the jarred food and go straight for table food (baby-led weaning). I can’t wait to watch him explore this whole new world of foods and grow into a little foodie. That’s the plan, at least!
I’ve been researching and reading up on the best practices to get started. Most have suggested “sticks” of veggies that have a “handle” for little hands, like broccoli, though James isn’t too sure about starting him on the “most hated” vegetable of all time. (Even when he actually likes broccoli himself.) I am excited to pick up some local, seasonal produce for Ian to try since our much-neglected backyard garden probably won’t be yielding much this year. (If you follow me on Snapchat, @GraceGoodEats, you saw the sad state it’s currently in.)
This pasta primavera is a really simple recipe that you can easily switch up with whatever seasonal spring or summer produce you have on hand. I went with zucchini and tomatoes because that is what I had sitting on my counter, but you could also throw in carrots, yellow squash, onion, or bell pepper. This would be a great dish to serve for little ones learning to explore food; just cut the zucchini into “sticks” and don’t let them soften too much, just before the al dente stage (and no salt).
I made this dish using linguine, but you could sub in your favorite noodle; farfalle would be another good option. When Skinner Pasta® recently announced that they have earned NonGMO Project Verification on their most popular pasta products, I was excited to partner with them. 38 of Skinner’s pasta products — from ziti to spaghetti to rigatoni — are now Non-GMO Project Verified, the most trusted sign that a product is produced through best practices for GMO avoidance. The Non-GMO Project is the only entity in North America that offers third-party verification and labeling for products made according to rigorous best practices for GMO avoidance. (For more information on the Non-GMO Project, visit www.nongmoproject.org.) We don’t eat strictly 100% NonGMO or organic, but I do try to make informed decisions in the grocery store and vote with my dollars to support companies, like Skinner®, that support consumers right to know what’s in their food. Even more so now that I’ve got another eager little mouth to feed.
- 6oz Skinner® Linguine Pasta
- 1 small zucchini, cut into moons
- 1 Roma
- ¼ tsp red pepper flakes
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter
- Cook the pasta as directed on the package. Reserve ¼ cup cooking liquid when draining.
- Season the zucchini with salt and pepper.
- Heat the olive oil in a small pan over medium heat.
- Add the garlic and zucchini to the pan; cook until just soft, enough to remove the "bite".
- Add the zucchini, tomatoes, red pepper flakes, pasta water, and butter to the cooked pasta.
- Top with Parmesan, toss well to combine, and season with salt and pepper.