Notes/Suggestions: Once you cook the pasta and chop the herbs, your children can finish making this easy recipe. Feel free to add any vegetable you think your children will eat.

Ingredients:

1 lb. short pasta (mini penne, bow ties, or shells work well)

1 small bag of frozen peas

1 small bag of frozen corn kernels

1 small bag of frozen crinkle-cut carrots

1/2 cup mayonnaise

1/2 low fat sour cream

1/4 cup chopped fresh flat leaf parsley

1/4 cup chopped fresh basil

Directions:

Put the peas, corn, and carrots in a colander.

Cook the pasta according to the instructions on the package. Pour the hot water and pasta over the frozen vegetables. Let rest for 10 minutes, and then rinse with cold water.

In the meantime, in a small bowl, combine the mayo, sour cream, parsley, and basil. Season with salt and pepper to taste.

Toss the dressing with the pasta and vegetables, and season to taste again.

Back to Recipes

Home