🌈🍝 Rainbow Veggie Pasta
🎯 Difficulty: Easy
⏱️ Time: 20–25 minutes
🍽️ Servings: 2–3
🔥 Estimated Calories: ~220–280 kcal per serving
🧂 Ingredients
- Pasta (small shapes or whole wheat preferred): 1 cup dry (~90g, ~320 kcal total)
- Red bell pepper (diced): 1/4 cup (~30g, ~10 kcal)
- Yellow bell pepper (diced): 1/4 cup (~30g, ~10 kcal)
- Carrot (grated or finely chopped): 1/4 cup (~25g, ~10 kcal)
- Zucchini (finely chopped): 1/4 cup (~30g, ~5 kcal)
- Purple cabbage or red onion (thinly sliced): 1/4 cup (~20g, ~5 kcal)
- Olive oil: 1 tsp (~40 kcal)
- Optional: pinch of Italian herbs, garlic powder, or nutritional yeast (for toddlers+)
👨🍳 Step-by-step Instructions
Step 1: Cook Pasta
- Boil pasta according to package directions until soft.
- Drain and set aside (reserve a little cooking water if needed).
Step 2: Sauté Veggies
- In a pan, heat olive oil over medium heat.
- Add all chopped vegetables and sauté for ~5–7 minutes until soft but colorful.
- Add a splash of water if needed to soften without burning.
Step 3: Combine & Toss
- Add cooked pasta to the veggie pan.
- Toss together gently.
- Season lightly if serving to toddlers (skip for babies).
Step 4: Serve
- Serve warm or at room temperature.
- Optionally sprinkle with grated cheese or herbs for older kids.
💡 Tips
Can be served cold as a pasta salad for lunchboxes.
Chop veggies very small for babies or blend into the sauce.
Great way to introduce colors and textures.
