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.
Fresh veggies complete this pasta dish.
- 6 oz Skinner® Linguine Pasta
- 1 small zucchini cut into moons
- 1 roma tomato diced
- 1/4 tsp red pepper flakes
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp butter
- Parmesan cheese grated
Cook the pasta as directed on the package. Reserve 1/4 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.